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Tonnarelli al Nero di Seppia con la Bottarga (Squid Ink Tonnarelli with Bottarga)

Total Time
30 minutes
Difficulty
Easy
Serves
4
Simple Tasty Recipes

Ingredients

  • 2 ounces Ittica d'Or Bottarga di Muggine (Mullet Bottarga)
  • 1/2 cup Spedalotto Tonda Iblea Extra Virgin Olive Oil
  • 2 garlic cloves, lightly crushed
  • 1 teaspoon IASA Hot Pepper in Oil
  • Sea salt
  • 500 gr Rustichella d'Abruzzo Squid Ink Tonnarelli
  • A handful of fresh parsley, finely chopped, plus more for serving
  • Zest from 1 lemon

Method

  1. Using a microplane, finely grate the bottarga onto a plate, reserving a small piece (about 1/4 ounce).
  2. Bring a large pot of lightly salted water to a boil.
  3. Meanwhile, in a large skillet over medium heat, sauté garlic in olive oil just until browned. 
  4. Remove garlic and add hot peppers to the skillet, continuing to cook until fragrant.
  5. Remove skillet from heat and add all the grated bottarga, stirring until melted and well-combined.
  6. Once the salted water is boiling, add pasta and cook until al dente.
  7. Add a ladleful of the pasta cooking water to the skillet.
  8. Using tongs, transfer the pasta to the skillet and toss immediately with the sauce until emulsified and creamy, adding more pasta water if needed.
  9. Top with abundant chopped parsley, lemon zest, and grate the remaining bottarga over the top. Serve immediately. 
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