Bottarga is the Italian name for a delicacy of salted, cured fish roe, typically of the grey mullet or the bluefin tuna (bottarga di tonno), which is the version I used here in Sardinia.
You need: Some spaghetti or spaghettini, 100g pressed bottarga, 3 tablespoons of olive oil, a pinch of salt and some powdered bottarga.
I keep the bottarga in the fridge for months.
Crumble half of the bottarga and slice the other half - I find the two textures together really pleasing.
Sliced and crumbled Bottarga
Cook the spaghetti in a pan of heavily salted water until al dente and then drain. It is best to cook it for one minute less than it says on the packet.
Meantime, heat the olive oil in a pan add the bottarga and cook over a low heat for a few minutes then remove from the heat.
Add the spaghetti to the pan and mix well. Transfer to a warm serving platter and sprinkle with powdered bottarga before serving. Add more powdered bottarga at the table if you like
Spaghetti bottarga plated to share for lunch or as a starter.