ravenously

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pasta with bottarga

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Cook whole wheat spaghetti in salted water.

Slice up garlic; saute in grapeseed oil with some red pepper flakes. Add a package of pea sprouts and cook till wilted. Drizzle extra virgin olive oil over this. Add the pasta and about half a cup of the cooking water. Grate lemon zest into the pasta, squeeze in lemon juice, and grate generous helpings of the bottarga over the top. (It looks and tastes a lot like salted duck egg yolks, with a smoky, fishy note, and it’s covered in a thin membrane that I peeled away and discarded.)

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Written by orata

January 30, 2011 at 8:58 pm

Posted in recipes

Tagged with , ,

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