Thin Spaghetti With Bottarga Recipes

SPAGHETTI WITH ZUCCHINI, PARSLEY PESTO AND BOTTARGA

Spaghetti With Zucchini, Parsley Pesto and Bottarga image

Bottarga, the salted, cured roe of grey mullet or tuna, is a delicacy enjoyed by many. It is especially beloved in Sardinia and Sicily, but is eaten throughout the Mediterranean and around the world. Bottarga has a bright, briny flavor and is used to complement any number of dishes. Here, a simple zucchini pasta with a bright green (cheeseless, nutless) parsley pesto is showered with grated bottarga and crisp bread crumbs. Look for bottarga at Italian shops or online. It's available grated, but it is better to buy whole lobes and grate your own. Once the package is opened, it will keep for months in the refrigerator.

Provided by David Tanis

Categories dinner, weekday, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 cups roughly chopped parsley
4 garlic cloves, roughly chopped, or 2 tablespoons finely chopped green garlic
Salt and pepper
3/4 cup extra-virgin olive oil
1 pound spaghetti
2 tablespoons extra-virgin olive oil
2 pounds medium zucchini, cut in 1/2-inch cubes (about 4 cups)
Salt and pepper
Large pinch of red-pepper flakes
1 teaspoon grated lemon zest
4 tablespoons grated bottarga (4 to 6 ounces)
About 1/2 cup toasted bread crumbs (see Note)
Lemon wedges, for serving

Steps:

Make the pesto: Put parsley in a food processor or blender. Add garlic, a good pinch of salt, black pepper to taste, and olive oil. Whirl to make a smooth sauce. You should have about 1 cup of pesto.
Bring a large pot of well-salted water to a boil over high heat. Cook spaghetti according to package directions until al dente, erring on the slightly underdone side.
While the pasta cooks, put about 2 tablespoons oil in a large skillet over medium-high heat. Sauté the zucchini for about 2 minutes. Let it brown a little. Add salt, pepper, red-pepper flakes and lemon zest.
Add drained pasta to skillet along with half the pesto. Toss everything together. Taste, and add more salt or pesto as needed. (Wrap and refrigerate any remaining pesto for up to 2 days or freeze for future use.)
Divide pasta among individual plates and sprinkle generously with bottarga. Top with bread crumbs, and serve with lemon wedges.

BOTTARGA PASTA

Bottarga Pasta image

Bottarga, a specialty of southern Italy, is the roe of gray mullet or tuna that has been salted, pressed, and air-dried. You can buy bottarga from BuonItalia.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 9

Ingredients

5 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup coarsely ground breadcrumbs (from a baguette ground in a food processor)
Coarse salt and freshly ground pepper
1 pound bucatini or perciatelli pasta
6 cloves Martha's Roasted Garlic
4 garlic cloves, very thinly sliced
2 tablespoons grated bottarga, plus more ungrated for garnish (about 3 ounces total)
3 tablespoons very coarsely chopped fresh flat-leaf parsley

Steps:

Heat 2 tablespoons oil and the butter in a skillet over medium heat until butter foams. Add breadcrumbs, salt, and pepper. Cook until golden brown, about 5 minutes. Transfer to a plate.
Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta, and cook until al dente.
Meanwhile, heat remaining 3 tablespoons oil in a large skillet over medium heat. Squeeze pulp from skins of roasted garlic into skillet, and add sliced garlic. Cook 2 minutes. Using tongs, transfer pasta directly from boiling water to skillet. Toss to coat. Add 2 tablespoons grated bottarga, the parsley, and half the breadcrumbs, and toss. Transfer to a platter. Season with salt.
Sprinkle pasta with remaining breadcrumbs. Grate a generous amount of bottarga on top. Serve.

THIN SPAGHETTI WITH BOTTARGA

Thin Spaghetti with Bottarga image

Number Of Ingredients 7

Ingredients

1/2 cup extra-virgin olive oil
2 cloves garlic, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
pinch of crushed red pepper
salt
1 pound thin spaghetti
3 to 4 tablespoons shaved or grated bottarga cheese

Steps:

1 Pour the oil into a skillet large enough to hold all of the pasta. Add the garlic, parsley, and pepper. Cook over medium heat until the garlic is golden, about 2 minutes. 2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well, gently pushing the pasta down until it is completely covered with water. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 3 Add the pasta to the skillet and toss well 1 minute over high heat Add some of the cooking water if needed. Sprinkle with the bottarga and toss again. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SPAGHETTI AGLIO, OLIO, E PEPERONCINO CON BOTTARGA

Spaghetti Aglio, Olio, e Peperoncino con Bottarga image

Muggine bottarga (cured mullet roe) is an ancient traditional food from the island of Sardinia in Italy. I have enjoyed this treat for so many years I just had to share it with you. A classic pasta dish from Italy becomes a specialty by adding bottarga to it. Enjoy!

Provided by Buckwheat Queen

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 (16 ounce) package spaghetti
¼ cup extra-virgin olive oil, or more to taste
2 cloves garlic, minced
1 red chile pepper, seeded and minced
2 ounces grated Sardinian mullet bottarga, divided
4 tablespoons chopped flat-leaf (Italian) parsley
1 small lemon, zested

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, heat oil in a large skillet or wok over medium heat.
Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add chile pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption.
Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy.
Divide onto 4 plates and sprinkle with chopped parsley and lemon zest; squeeze lemon juice over and sprinkle remaining bottarga on top right before serving.

Nutrition Facts : Calories 553.9 calories, Carbohydrate 87.6 g, Fat 15.8 g, Fiber 4.9 g, Protein 15.3 g, SaturatedFat 2.3 g, Sodium 10.8 mg, Sugar 3.6 g

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