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Bucatini with Chilli, Garlic and Bottarga

Prep Cooking Serves
5 mins 10 mins 2 Adults

 

Recipe by The Devilled Egg | Online Cookery School

Ingredients

Method

Cook the Bucatini pasta according the the packet instructions. (Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the centre.)

Cut a couple slices of the Bottarga and finely grate the rest. (Bottarga is the Italian name for a delicacy of salted, cured fish roe, typically of the grey mullet.)

Heat a little plain oil in a pan and fry the slices until golden brown.

Once the pasta is cooked, strain (reserving 2 tablespoons of the pasta water) and place back into the pan with the pasta water.

On a low heat, add the two oils, chilli flakes and lemon juice and stir to combine.

Arrange onto plates and decorate with the fried Bottarga, dill, chilli flakes and optional caviar.

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