Spaghettini with bottarga, chilli and garlic

AT A GLANCE

  • Serves 4 people

  • 60 ml (ΒΌ cup) extra-virgin olive oil
  • 30 gm butter
  • 1 small Spanish onion, finely chopped
  • 3 cloves garlic, thinly sliced
  • 2 tsp dried chilli flakes
  • 20 gm bottarga, finely grated, plus extra to serve (see note)
  • 400 gm dried spaghettini
  • To serve: lemon wedges
01   Heat oil and butter in a frying pan over medium-high heat, add onion, garlic and chilli and cook for 5 minutes or until tender.
02   Cook pasta in boiling salted water until al dente, drain, reserving 2 tbsp cooking water and return pasta to pan. Add onion mixture and bottarga, season to taste with freshly ground black pepper and toss to combine. Serve immediately with bottarga scattered over and wedges of lemon passed separately.
Note Bottarga is salted and dried fish roe - generally grey mullet. It's available from David Jones Foodhalls, select fishmongers and delicatessens.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

May 2007

May 2007

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