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Spaghetti alla Bottarga

August 1, 2025 By: Browne Trading Company
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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