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Spaghetti with Bottarga di Muggine
Preparation

1. Bring a large pot of very lightly salted water to a boil
and add the spaghetti.

2. Just a couple of minutes before the pasta is ready,
gently heat the olive oil in a large frying pan and add
the chopped garlic and crumble in the chili pepper.
Sautee gently for a couple of minutes.

3. Before straining the spaghetti, reserve about a cup
of the cooking water. Strain the pasta and add to the
fry pan, topping with the grated bottarga* and cooking
water.

4. Toss and serve.

Buon appetito!


*
Bottarga di Tonno (Tuna Roe) can be used instead of
Bottarga di Muggine (Mullet Roe) for a more intense flavor.
Ingredients
(Serves 4)

400g Columbro Spaghetti

5 tbsp Paradiso EVOO

2 cloves garlic, finely chopped

1-2 pieces of dried peperoncino/
chili pepper (optional)

4-5 tbsp finely grated
bottarga di
muggine (wax removed)
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