4 oz bottarga thinly sliced
20 large sprigs of fresh Italian parsley, leaves only, no stems, plus extra for garnish
2 large garlic cloves, peeled
3/4 cup extra virgin olive oil
Freshly ground black pepper to taste
1 lb imported spaghetti
How to make the Spaghetti con bottarga:
Bring a large pot of water to a rolling boil. Meanwhile finely chop half the bottarga together with the parsley on a board, then transfer to a bowl. Finely chop garlic, then add remaining bottarga and coarsely chop it with the garlic. Mix this into the bowl with the other ingredients, then start adding oil, a little at a time, mixing with a wooden spoon and seasoning with the pepper, according to taste. (I like a lot). Cover and refrigerate until needed.
Add a tablespoon of Italian sea salt to the hot water, then add pasta and cook until al dente. Meanwhile, coarsely chop the remaining sprigs of parsley. Drain pasta, transfer to a large serving plate, add the sauce, toss very well, and serve with the chopped parsley and additional pepper if desired. PLEASE, NO CHEESE on this one.
Regional recipe from Sardinia