Pasta con la Bottarga (Pasta With Bottarga)

Serious Eats
Serves: 4 Save

Ingredients (8)

  • 2 ounces (60g; about 1 whole lobe) mullet bottarga (see notes)
  • 1/2 cup (120ml) extra-virgin olive oil
  • 2 garlic cloves (10g), lightly crushed
  • 1/4 to 1/2 teaspoon red pepper flakes
  • Kosher salt
  • 12 ounces (340g) dried long pasta such as spaghetti, spaghettoni, or linguine
  • 1 loosely packed cup (1/2 ounce; 15g) fresh parsley leaves and tender stems, finely chopped
  • 1 tablespoon (15ml) fresh lemon juice, plus finely grated zest of 1 lemon

Directions

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Dirty Martini

The Bar

Ingredients (5)

  • 2 oz. Ketel One Vodka
  • 0.5 oz. Dry Vermouth
  • 0.5 oz. Olive Brine
  • Ice
  • 1 Green Olive Garnish
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