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Bucatini with Chilli, Garlic and Bottarga

Recipe by The Devilled Egg | Online Cookery School. Buy an online course HERE.


  • 200g dried Bucatini pasta
  • 1 tablespoon of Fussels garlic oil
  • 1 tablespoon of Fussels chilli oil
  • Sprinkling of chilli flakes
  • 1 tablespoon of lemon juice
  • 1 tablespoon of chopped dill
  • 150g Bottarga (Cured fish Roe)
  • Caviar to decorate (optional)


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

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 Botarga, dill, chilli flakes and optional caviar.

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