Bucatini with Bottarga
Ingredients
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1 pound
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bucatini
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8 cloves
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garlic, chopped
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4 ounces
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high quality extra virgin olive oil
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2 ounces
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parsley, chopped
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Mullet bottarga for grating
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Chili flakes, as desired
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Cooking Instructions
1. Cook bucatini pasta in salted water.
2. In a large bowl, combine cooked pasta with 2 ounces pasta water, extra virgin olive oil, garlic, chili flakes and parsley.
3. Finish with grated bottarga.
Equipment List