Items (0)
Last Added Price Quantity Remove Total
Sub total

Spend £30 or more to get free shipping to mainland UK! *restrictions apply, see next page.


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 garlic oil
  • 1 tablespoon of 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.

More to tease your tastebuds

Chermoula Tuna skewers with a white bean mash | Rapeseed oil
Chermoula Tuna skewers with a white bean mash
View recipe
  • Prep 30 mins
  • Cooking 10 mins
  • Serves 2 Adults
View recipe
Salmon Tartare | Rapeseed oil
Salmon Tartare
View recipe
  • Prep 10 mins
  • Cooking 0 mins
  • Serves 2 Adults
View recipe
Crunchy Salmon Fishcakes | Rapeseed oil
Crunchy Salmon Fishcakes
View recipe
  • Prep 20 mins
  • Cooking 10 mins
  • Serves 4 Adults
View recipe