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Ingredients
- 8 Tbsp. Extra-virgin extra virgin olive oil
- 1 Tbsp. Crushed red pepper
- 2 x Garlic cloves thinly sliced
- 1 lb Spaghetti preferably Italian
- 1/2 c. Finely-minced Italian parsley
- 6 ounce Bottarga, tuna or possibly mullet
- Â Â Zest of 2 lemons
Directions
- Heat 6 qts water to boil and add in 2 Tbsp. salt.
- In a 12- to 14-inch saute/fry pan, heat extra virgin olive oil, red pepper and garlic over low heat till just fragrant, about 2 min, and remove from heat.
- Cook spaghetti according to package instructions till just al dente. Drain and pour into oil mix and add in parsley. Toss to mix well over medium heat and pour into warmed serving bowl. Shave Bottarga with a peeler or possibly small mandolin over bowl, sprinkle with lemon zest and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 239 | 98% |
| Total Fat 27.07g | 34% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 49mg | 1% |
| Total Carbs 1.0g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.15g | 0% |
| Protein 0.31g | 0% |
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