Bigoli with bottarga
Instructions
Saute just a little garlic and chili in oil.
Cook bigoli al dente, drain too quickly, roll them in and fried.
Turn off the heat add grated bottarga stirring the pasta and serve immediately.
Ingredients and dosing for 4 persons
- 400 g of type pasta bigoli
- 150 g of mullet botargo
- Olive oil extra virgin
- 2 cloves of garlic
- Hot pepper
- Chopped parsley