Sicily, Sardinia, Liguria
Fairly easy.

Mediterranean caviar - bottarga is the dried row of tuna or gray mullet. Delicious as an appetizer on toast with a squeeze of lemon, or in this pasta sauce from Sicily.


  • 100 grams bottarga (about 1/4 pound, or whatever you have)
  • 1/2 package spaghetti or linguine
  • 4 TBSP good olive oil
  • 2 TBSP chopped broad leaf (Italian) parsley
  • a few drops of lemon juice for each serving
  • (optional, as in photo, and yes, we snuck in a bit of garlic) - cherry tomatoes, cut in half and microwaved for about a minute, until soft
  • salt and freshly ground pepper to taste (remember that there is salt in the pasta water and the bottarga)
OO Glass or ceramic bowl, saucepan, pasta pot.

SLICE or shave the bottarga into slivers. Place in non-reactive bowl (glass or ceramic) with the olive oil and allow to marinate for at least two hours.

SET the pasta water to boil.

WHEN the bottarga has marinated, pour the oil and bottarga into a saucepan on a very low flame. Crush the bottarga with a fork.

WHEN the pasta is ready, drain (reserve a cup of the cooking water) and pour into saucepan with bottarga and oil. Sprinkle with lemon juice, scatter on the parsley, taste for salt and pepper, mix well and serve on heated plates.




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