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Spaghetti with Avgotaraho
Spaghetti tossed in garlic-scented olive oil with paper-thin slices of Greek bottarga, lemon zest and pepper. Only a few ingredients, so the salty, umami-dense mullet roe carries the whole dish.
- YieldServes 4 to 6
- Hands-on20 min
- Total26 min
- Difficulty
Ingredients
- 450 gspaghetti
- 90 mlextra-virgin olive oil, or more to taste; Greek if possible
- 1 clovegarlic, lightly smashed
- 130 gGreek avgotaraho (bottarga), sliced paper-thin
- 1lemon, zest only, finely grated
- 1 pinchfleur de sel
- to tastecoarsely ground black pepper
- to tastecoarse salt, for the pasta water
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