Spaghetti with garlic, oil and hot peppers, with nuts, lemon and bottarga. Today a first course smart, indeed very clever: to make it serve only two ingredients, the walnuts and the ROE. Others have probably already at home: garlic, oil, Chili, parsley and lemon. Obviously the gravy is prepared in 2 minutes flat, but the flavor is a real taste explosion: the scent is unmistakable della pasta aglio e olio, a masterpiece of simplicity, but then come the saline notes of mullet (I used to tuna, but it's fine to mullet), those herbs and forest fruits walnuts and fresh lemon. Because every now and then to me, especially on Sunday or Saturday night, you want a nice simple but tasty noodle dish, of those you can whip up in minutes without losing sight of the taste for good food and a touch of creativity that makes it very good. And the spaghetti aglio olio and peperoncino, with nuts, lemon and mullet are a dish that, in its simplicity, It is really perfect. Be careful though, This is a dish also very suitable for a dinner with friends, Maybe a second fish: the ROE and ennoble him nuts and give it a special touch, I'm sure you'll be fine. Have a good day!
SPAGHETTI GARLIC, OIL, CHILI PEPPERS, NUTS AND BOTTARGA (easy recipe)Print This
- 360 grams of spaghetti
- extra virgin olive oil, just enough
- 3 cloves of garlic
- a chili pepper
- 100 grams of walnuts
- tuna or mullet roe, just enough
- salt and pepper, just enough
- 1 teaspoon organic lemon zest
- a little lemon juice
- a bunch of parsley
The garlic noodles, oil and chilli with nuts and mullet are really ready in 10 minutes. First toast the nuts in a hot pan, then chop them coarsely with a knife. Grate part of Roe (abundant) and cut the rest into thin slices.
Finely chop the parsley and sliced chili pepper.
Put in a pan (capacious, so then you will jump the pasta) extra virgin olive oil, the garlic (But if you love garlic you can also chop it and then eat it), the chili. Then heat the oil over low heat, until you start to smell the fried garlic. Combine the chopped walnuts, lemon juice and half the parsley, turn off the heat and set aside.
Boil the pasta in salted water. Drain it al dente and keep the cooking water. Skip the pasta with the oil and walnuts, blending with the cooking water until creamy well emulsified. Turn off the heat and add the grated bottarga, stirring well, then add the rest of the chopped parsley and grated lemon rind.
Serve spaghetti garlic, oil and chilli with nuts and mullet immediately, garnishing each plate with the slices of roe cut previously. Bon appétit!