Spaghetti alla bottarga (3)
Instructions
Saute the garlic in the oil, remove, add the chopped fillet and stir; pour scant 1/2 glass of wine and let evaporate.
Add the tomatoes peeled and cut into small cubes and the bottarga crumbled.
Stir and add the spaghetti well drained.
Sprinkle with chopped parsley.
Ingredients and dosing for 4 persons
- 280 g of type pasta spaghetti
- 4 tablespoons of olive oil
- 70 g of ventresca
- 30 g of mullet botargo
- 1/2 clove of garlic
- 4 perini tomatoes
- White wine
- Parsley