Tagliatelle alla bottarga

Tagliatelle alla bottarga

Ingredients

  • Tagliatelle – 300 g
  • Fried sage leaves – 3 pieces
  • Garlic – 1 clove thinly sliced
  • Lemon zest – ¼ yellow lemon and ¼ green lemon
  • Lemon juice – ½ lemon
  • Grated bottarga – 30 g
  • Chili flakes – 1 pinch
  • Olive oil

Bereiding

  1. Gently sauté the garlic in a pan with olive oil and over low heat. Add the lemon zest, chili flakes, and lemon juice.
  2. Cook the tagliatelle for 75 sec. in lightly salted boiling water.
  3. Add the pasta to the pan with the sauce. Add 20 g of grated bottarga and mix everything well. If needed, add some pasta cooking water to thin the sauce.
  4. Arrange the pasta in a warm deep plate. Garnish with the remaining grated bottarga and the fried sage leaves. Finally, add the remaining sauce.

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