Name: Spaghettini with lemon and bottarga
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 400 gm dried spaghettini; Juice of 3 lemons, finely grated rind of 2; 200 ml extra-virgin olive oil; 25 gm bottarga, finely grated (see note); ¼ cup (firmly packed) flat-leaf parsley, coarsely chopped

Spaghettini with lemon and bottarga

Australian Gourmet Traveller recipe for spaghettini with lemon and bottarga.

Serves 4

Prep

10M

Cook

10M

Total

20M

This simple recipe is full of big, bold flavours. Briny and zesty, it will transport you straight to the Mediterranean.

Ingredients

400 gm dried spaghettini

Juice of 3 lemons, finely grated rind of 2

200 ml extra-virgin olive oil

25 gm bottarga, finely grated (see note)

¼ cup (firmly packed) flat-leaf parsley, coarsely chopped

Method

Main

1.Cook pasta in boiling salted water until al dente (7-10 minutes). Drain, reserving 2 tbsp cooking water. Return pasta and reserved cooking water to pan. Add remaining ingredients, season generously, toss well to combine and serve hot.

Note Bottarga is salted and dried mullet roe. It’s available from select fishmongers, delicatessens and David Jones food halls.
Notes

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Vanessa Austin