Tagliolini with red mullet and bottarga (Tagliolini con le triglie e bottarga / Tagghiulini cu trigghi e bottarga) from Sicily: The Cookbook: Recipes Rooted in Traditions (page 198) by Melissa Muller

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought spaghetti pasta for the “Parsley pasta” specified in this recipe.

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