Top each serving plate with more grated. Drain the spaghetti and tip them into the pan and toss with the sauce put into a warm serving dish.

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Grate the bottarga in the olive oil.

Pasta bottarga. Its a delicacy the world over and it dates back to ancient times. Long pasta such as spaghetti or spaghettini or bucatini are traditionally used in Sicily. Bottarga is also a popular product of Sardinia where it is presented with fresh pasta made in the shape of malloreddus gnocchetti or small gnocchi.

It has a unique flavor that reminds me of a cross between caviar and anchovy but more delicate than either. Now peel and slice the clove of garlic finely and pour it in a pan big. Like a good aged Parmesan or pecorino cheese bottarga lends itself beautifully to grating over pasta.

In short bottarga is cured mullet or tuna eggs. No matter what you call it the product is essentially the same. Bottarga cured fish roe typical of Sardinian and Sicilian cookeryis an unusual but tasty treat.

Bottarga is the roe sac of a fish most commonly grey mullet which is salted massaged to expel air pockets then pressed and dried. The egg sack is washed salted pressed and dried. The fish eggs are usually preserved inside the fishs egg sack or the ovaries.

Fill a pot with 5 qt of water then add the cooking salt and place over high heat.

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