Spaghetti con la bottarga

Ingrédients

• 500 g 1 lb spaghetti
• 75 g 2-1/2 oz bottarga, peeled and grated (and more for topping your pasta)
• 2 cloves of garlic (cut in half)
• Best quality extra virgin olive oil
• Salt

Préparation

1. 1

   Cook your spaghetti al dente in well salted water.

2. 2

   While the spaghetti is cooking, rub the inside surface of a salad bowl vigorously with the cut sides of the garlic. applying enough pressure so the garlic juices really rub off on to the sides of the bowl. If you want a more assertive garlic flavor, leave the spent half-cloves in the bowl.

3. 3

   Add a good glug of olive oil, then the grated bottarga to the bowl. Mix with a spatula until you form a kind of cream that you can spread over the bottom of the bowl and sides of the bowl. Set aside until needed.

4. 4

   When the spaghetti is cooked, drain it (but not too well) and pour it into the bowl. Mix everything together well, adding some more olive oil and/or grated bottarga is you think it needs it. If things are a bit dry, some more pasta water helps. Discard the garlic now if you've left it in the bowl.

5. 5

   Serve immediately, with extra grated bottarga on top.