Spaghettini with Fish Roe
(Spaghettini Alla Bottarga)
Ingredients:
3 and 1/2 oz (100 grams) bottarga (cured fish roe)
2 tablespoons extra virgin olive oil
12 oz (350 grams) spaghettini
Salt
Directions:
Crumble half the bottarga and slice the remainder very thinly.
Heat the olive oil in a small saucepan.
Add the bottarga and cook over a low heat.
Meanwhile, cook the spaghettini in a large pan of salted, boiling water until 'al dente', then drain and pour into the pan of sauce and mix well.
Transfer to a warm serving dish. Serves 4.