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Delicious Gourmet Recipes:

Spaghetti alla Bottarga
(Serves Four)

1 pound spaghetti (No. 5 size, if possible)
1 ounce ‘bottarga di muggine’ (roe or grated form)
4 tablespoons extra virgin olive oil
3 cloves garlic
Crushed red pepper to taste

Preparation
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and set aside. In a large skillet heat olive oil, add garlic cloves, sautee until slightly golden. Remove cooked cloves from pan. Add ½ of ground or grated Bottarga and about 4 teaspoons of hot water (from spaghetti) and toss. Add spaghetti to skillet mixture. Heat pan to medium and sauté for another few moments. Toss then turn spaghetti onto serving plate. Add remaining grated Bottarga. Serve immediately. 


Spaghetti with Clams and Bottarga
(Serves Four)

¾ pound spaghetti (No. 5 size, if possible)
1 ½ pound fresh clams in shell – scrubbed and debearded
1 ounce ‘bottarga di muggine’ (roe or grated form)
4 tablespoons extra virgin olive oil
4 cloves garlic
½ cup of Italian parsley
Crushed red pepper to taste

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and set aside. In a large skillet heat olive oil, Add the clams, ½ of the Italian parsley and garlic cloves. Sautee briefly then steam for five to seven minutes. Add spaghetti to mixture along with about ¼ cup of its cooking water. Let the spaghetti finish cooking uncovered for anther 2 to 3 minutes – until flavors are well absorbed. Stir in remaining parsley, and top with a bit of grated Bottarga, if desired. Serve immediately.
M, vc 


Hints: Use fresh herbs and fresh pasta is best whenever available. 

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