Spaghetti con Bottarga di tonno

It is ages I wanted to try Bottarga... when I was in Italy for Christmas and saw it in the supermarket I could not resist and bought it.

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Info&Research: BOTTARGA.

Bottarga is an Italian delicacy, usually of Sicilian or Sardinian origin but in fact common in many Mediterranean areas. The name comes from Arabic butarikh (بطارخ) ("salted fish eggs").
Sometimes called the poor man's caviar, Bottarga is the roe pouch of the Gray Mullet fish (Muggine) or sometimes tuna fish (Tonno) or swordfish, which is massaged by hand to eliminate air pockets, then dried and cured in sea salt for a few weeks.
The result is a dry hard slab, which is then sliced or grated. Its use in Italian and Sicilian cuisines is pretty extensive and its culinary properties can be compared to those of dry anchovies. Bottarga is often served with lemon juice as an appetizer or used in pasta dishes.

SPAGHETTI WITH TUNA BOTTARGA

(for 2 people)

Ingredients: 150 g spaghetti, tuna Bottarga, 1 garlic clove, fresh parsley, extra-virgin olive oil, salt.

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Cook spaghetti ”al dente” in salted boiling water. While pasta is cooking, saute garlic, parsley and extra-virgin olive oil in a pan large enough to accommodate the pasta. When spaghetti are done, drain and add to sauce pan. Add grated Bottarga and toss over heat for no more than 1 minute. Serve immediately. Garnish with additional grated Bottarga and chopped parsley.