Spaghittus Cun Bottarga O Bottariga


4 oz bottarga thinly sliced
20 large sprigs of fresh Italian parsley, leaves only, no stems, plus extra for garnish
2 large garlic cloves, peeled
3/4 cup extra virgin olive oil
Freshly ground black pepper to taste
1 lb imported spaghetti

How to make the Spaghetti con bottarga:

Bring a large pot of water to a rolling boil. Meanwhile finely chop half the bottarga together with the parsley on a board, then transfer to a bowl. Finely chop garlic, then add remaining bottarga and coarsely chop it with the garlic. Mix this into the bowl with the other ingredients, then start adding oil, a little at a time, mixing with a wooden spoon and seasoning with the pepper, according to taste. (I like a lot). Cover and refrigerate until needed.

Add a tablespoon of Italian sea salt to the hot water, then add pasta and cook until al dente. Meanwhile, coarsely chop the remaining sprigs of parsley. Drain pasta, transfer to a large serving plate, add the sauce, toss very well, and serve with the chopped parsley and additional pepper if desired. PLEASE, NO CHEESE on this one.

Serves 4

Regional recipe from Sardinia

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at