Serves 4
Ingredients
- 11.3 oz spaghetti
- 17.6 oz cleaned mussels
- 1.4 oz tuna bottarga
- 2 cloves of garlic
- 5 tablespoons extra virgin olive oil
- Fresh parsley, to taste
- Dry white wine, to taste
- Salt, to taste
- Grated cheese, to taste
Preparation
How to Make Spaghetti with Bottarga and Mussel Essence:
- Crush two cloves of garlic and sauté them in five tablespoons of extra virgin olive oil until golden. Finely chop the parsley, set aside a small amount, and add the rest to the pan.
- Add the mussels, cover with a lid, and cook over medium-high heat until all mussels have opened. Remove the lid, add half a glass of wine, and let it reduce. If the mussels have released too much liquid, continue cooking for a couple more minutes to reduce the sauce.
- Strain the mussel cooking liquid through a fine-mesh sieve and return it to the pan.
- Cook the spaghetti in plenty of salted water until al dente. Drain and add to the pan with the mussel liquid. Toss over high heat for about a minute to combine the flavors.
- Turn off the heat, add the remaining parsley and grate the bottarga over the pasta. Toss carefully to combine.
- Serve hot. If desired, add the reserved mussels and an extra grating of bottarga at the table.
