Spaghetti with bottarga and tomatoes (Spaghetti alla bottarga con pomodorini) from Bitter Honey: Recipes and Stories from the Island of Sardinia (page 119) by Letitia Clark

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Notes about this recipe

  • dosojosazules on May 27, 2023

    Simple, tasty pasta. Does not make much of a sauce and needs olive oil to make it not clumpy. 100g of bottarga is a lot. I got tired of grating at 30g and used that amount and it was a good amount. Think 100g is way too much and also probably very expensive unless you’re in Sardinia

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