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Bottarga Pasta

Bottarga Pasta

Bottarga pasta is a classic of Mediterranean cuisine. This simple recipe, with the right products and a few tips becomes a show-stopper. Renaud Ramamourty, the Petrossian restaurant chef, shares his delightful recipe.
 
 
Preparation time: 10 minutes – Cooking time: 5 minutes
Serves 4

 

Method
  1. Grate the zest from the lemons and squeeze the juice. Peel and chop the garlic. Rinse and chop the parsley.
  2. Bring a large pot of salted water to a boil then cook the fettuccine for two minutes.
  3. Drain the pasta, reserving some of the cooking water for the sauce.
  4. In a frying pan, heat the olive oil, crushed garlic, lemon zest and 12 cl of cooking water. Reduce until you get a smooth consistency.
  5. Add the fettuccine to the sauce and reduce for a few more minutes.
  6. Once finished cooking, stir in the parsley and lemon juice. Add salt and pepper.
  7. Arrange the pasta in a deep plate and grate fine shavings of bottarga over it.
  8. Serve immediately and enjoy!
 
Photograph: Puxan Photo • Chef: Renaud Ramamourty
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