Spaghetti with bluefin tuna bottarga and lemon
A Sicilian coastal classic: spaghetti in lemon-scented olive oil, finished with grated bluefin tuna bottarga, the cured roe that tastes of the sea.
From Zagara
- 4 tbsp Romano Lemon Flavoured Olive Oil Condiment
- 3 tbsp (about 15 g) Testa grated bluefin tuna bottarga
From your pantry
- 200 g spaghetti
- 1 garlic clove, lightly crushed
- Zest of 1 unwaxed lemon
- A small handful of flat-leaf parsley, finely chopped
- 2 tbsp toasted breadcrumbs (optional)
- Salt
Method
- Cook the spaghetti in lightly salted boiling water until al dente. Bottarga is salty, so go easy on the salt.
- Meanwhile, warm 3 tbsp of the lemon oil with the garlic in a wide pan over low heat for 2–3 minutes, without letting it colour. Remove the garlic.
- Drain the pasta, keeping a cup of the cooking water, and toss it in the pan with a splash of the water until glossy.
- Off the heat, stir in two-thirds of the bottarga, the lemon zest and the parsley.
- Serve topped with the rest of the bottarga, the breadcrumbs and the remaining lemon oil.
Allergens in the pantry ingredients: gluten.
Each Zagara product lists its allergens on its label.