Method:
A few drops of lemon juice for each serving (optional, as
in photo, and yes, we snuck in a bit of garlic) - cherry tomatoes,
cut in half and microwaved for about a minute, until soft
salt and freshly ground pepper to taste (remember that there
is salt in the pasta water and the bottarga).
SLICE or shave the bottarga into slivers. Place in non-reactive
bowl (glass or ceramic) with the olive oil and allow to marinate
for at least two hours.
SET the pasta water to boil.
WHEN the bottarga has marinated, pour the oil and bottarga
into a saucepan on a very low flame. Crush the bottarga with
a fork .
WHEN the pasta is ready, drain (reserve a cup of the cooking
water) and pour into saucepan with bottarga and oil. Sprinkle
with lemon juice, scatter on the parsley, taste for salt and
pepper, mix well and serve on heated plates.
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Mullet Bottarga Pasta Sauce Recipe
