Preparation: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Ingredients (serves 4)
- 400 g spaghetti
- 40 g bottarga
- 6 tablespoons extra virgin olive oil
- 1 garlic clove
- The zest of one lemon
- Flat-leaf parsley
Preparation
- Cook the spaghetti al dente.
- Gently sauté the garlic in the olive oil, then remove it.
- Mix the pasta with the flavoured oil and a little pasta cooking water.
- Add the lemon zest.
- Serve with freshly grated bottarga and parsley.
Petrossian’s tip
Bottarga should be added after cooking to preserve its delicate aromas.