Spaghetti alla Bottarga
Spaghetti alla Bottarga
Spaghetti with Cured Mullet Roe
This is the simplest, most straightforward Sardinian dish out there. Bottarga di muggine (cured gray mullet roe) has been a staple on the southwestern and eastern coasts of the island for millennia. Unlike fresh fish, it has a long shelf life, so it is a practical pantry item that also delivers a major flavor punch. The briny, savory note delivered by bottarga bloomed in oil has been fully embraced by Sardinians, and you’ll find sliced or grated roe lending flavor to beautifully slick oily pasta sauces throughout the island. High-quality bottarga di muggine is available online (Gustiamo.com carries the excellent Oro di Cabras brand), and I recommend purchasing the whole lobes rather than the pre-grated variety, as the bottarga is fresher and has a more intense flavor. Use what you need, then wrap the rest tightly in plastic wrap and store in the refrigerator for up to a few months or in the freezer, where it will keep for even longer.
Ingredients (5)
Ingredients (5)
Instructions
Heat the olive oil (¼ cup) in a large pan over low heat.
When the oil begins to shimmer, add the garlic (2 cloves) and cook just until it takes color, about 3 minutes.
Turn off the heat, add the bottarga (3 oz), and set aside to bloom in the oil.
After the oil has been infused with the bottarga flavor, remove and discard the garlic (or even better, smear it on a slice of toasted bread to enjoy as a snack).
Meanwhile, bring a large pot of water to a rolling boil over high heat.
Salt the water until it tastes like a seasoned soup.
Add the spaghetti (1 lb) and cook until al dente.
Transfer the pasta to the pan with the oil with a tablespoon of the pasta cooking water and cook over medium-high heat until the flavors marry and the water has been absorbed.
Notes
Notes
Variation: Spaghetti alla Bottarga con Pistacchi
I love this twist, inspired by a dish from Il Principe e Il Pirata in Pantelleria. In a food processor, I buzz up a cup of shelled salted raw pistachios with 2 Tbspof olive oil and the garlic I used when blooming the bottarga until the mixture is chunky. Then I add the mixture to the pan with the bloomed bottarga and toss with spaghetti.
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