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Pasta with Bottarga

  • 27 minutes
  • Easy
  • First Courses

Ingredients: Per 4 servings


Grate the bottarga and put it in a bowl with the cloves of garlic and the parsley chopped very finely. Add some tablespoons of extra-virgin olive oil and, pressing with the prongs of a fork, work to obtain a cream. If this operation is difficult, add a couple of spoonfuls of warm water. Cook the pasta until “al dente” in unsalted water (the bottarga is already very salty), drain it and mix with the dressing. Serve hot.