Spaghetti aglio & olio with Bottarga Boreale
[[ recipeID=recipe-8lb2qmtzr, title=Spaghetti aglio & olio with Bottarga Boreale ]]
Spaghetti aglio & olio with Bottarga Boreale
Try this twist on an Italian classic adding some Skreiperle and dried seaweed!
Servings: 4 Main dish
Keywords: Pasta, Spaghetti, Bottarga, Seaweed, Skreiperle
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
Ingredients
- 360 g spaghetti
- Extra virgin olive oil, to taste
- 3 cloves of garlic
- A chili pepper, minced
- Salt and pepper, to taste
- 45 g Bottarga Polveralis
- Skreiperle, to tast
- Minced dry seaweed, to taste (we did use Lofoten Seaweed "Arctic Ocean Greens)
Instructions
- 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, following the cooking time on the package .
- 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 minced chilli 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 Arctic Ocean Greens and top with a teaspoon of Skreiperle. Sprinkle remaining bottarga on top right before serving.