Spaghetti alla Bottarga
Time: 30 minutes
A minimalist pasta with maximal flavor, this dish is a masterclass in restraint—letting premium ingredients do the heavy lifting. The crunch of toasted breadcrumbs and brightness of fresh parsley form a simple backdrop for the star: Cortez Conservas Mullet Bottarga. Grated into the warm breadcrumbs off heat, the bottarga melts just enough to perfume the dish with its briny depth—salty, umami-rich, and unmistakably marine. Using Cortez Conservas bottarga transforms this humble pantry pasta into something elegant and deeply satisfying, where every bite evokes the essence of the sea.
INGREDIENTS
Yield: 4 servings
- 1/4 cup extra virgin olive oil
- 1 garlic clove
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup fine breadcrumbs
- 2–4 tablespoons grated bottarga (or more, to taste)
- Coarse sea salt (for pasta cooking water)
- 1 pound spaghetti or pasta of your choice
- 1/4 cup fresh parsley, minced
PREPARATION
Step 1
Bring a large pot of water to a boil.
Step 2
Heat the olive oil in a large pan over medium-low heat. Add the garlic and red pepper flakes (if using) and cook, stirring frequently, until the garlic is golden.
Step 3
Remove and discard the garlic.
Step 4
Add the breadcrumbs and cook, stirring constantly, until golden (about 3 minutes).
Step 5
Remove the pan from the heat and stir in the grated bottarga.
Step 6
Once the water is boiling, add salt (less than usual, since the bottarga is salty), then add the pasta.
Step 7
Cook the pasta until al dente, stirring frequently.
Step 8
Reserve about 1 cup of pasta cooking water, then drain the pasta.
Step 9
Transfer the pasta to the pan with the breadcrumb mixture and toss over medium heat for about 2 minutes until combined.
Step 10
If the pasta looks dry, add reserved cooking water 1–2 tablespoons at a time, tossing between additions until saucier.
Step 11
Garnish with minced parsley and serve immediately.
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