Günter's pasta with bottarga

Ingredients for 2 servings:

• 350g pasta
• 70 g bottarga (dried mullet roe)
• 4 tbsp olive oil, amount to taste
• 1 tbsp butter
• 1 small chili pepper(s)
• 2 cloves garlic
• Sea salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

quick and easy but delicious!

Finely grate the bottarga (it also works well in a food processor). Finely chop the chili and garlic. Cook the pasta as desired, reserving a little of the pasta water! I always cook pasta with plenty of salt. Meanwhile, fry the garlic in the oil, then add the chili and a spoonful of the grated bottarga a little later. Continue frying briefly while stirring. Add just a little salt (bottarga is salty!) and pepper to taste. I also add a little butter to the oil at this point. Add a little pasta water. Add the al dente pasta to the oil mixture, toss to coat, and mix well. Divide this mixture among plates and sprinkle the remaining bottarga (such as Parmesan) over the top. Some people add chunks of tomato or freshly chopped parsley—just try it to see what you like best! Spaghetti alla bottarga is a typical Sardinian dish. This delicious recipe is quick and easy to prepare. Bottarga di muggine (also known as Sardinian caviar) is obtained by drying fish eggs. Bottarga is mainly produced in Cagliari, Tortolì, Sant’Antioco, Cabras, and Terralba. It can be found at fishmongers or Italian delicatessens.