Serves: 4
Total Calories: 662
1 Pour the oil into a skillet large enough to hold all of the pasta. Add the garlic, parsley, and pepper. Cook over medium heat until the garlic is golden, about 2 minutes.
2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well, gently pushing the pasta down until it is completely covered with water. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
3 Add the pasta to the skillet and toss well 1 minute over high heat Add some of the cooking water if needed. Sprinkle with the bottarga and toss again. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Thin Spaghetti with Bottarga recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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