Creamy Bottarga Spaghetti
Seaweed and Sesame
Elevate your pasta night with this decadent creamy bottarga spaghetti. It features al dente noodles tossed in a rich garlic cream sauce and finished with savory seaweed, sesame, and golden cured mullet roe.[cite: 1]
Bottarga, often referred to as the Mediterraneans caviar, brings an unparalleled depth of briny, umami flavor to simple pasta dishes. In this modern fusion take, the Italian classic meets Asian inspiration with the addition of earthy seaweed and nutty sesame flakes, all bound together by a luscious touch of heavy cream.
Ingredients
- 200 g spaghetti noodles
- 3 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 100 ml heavy cream
- 1 tbsp seaweed and sesame flakes
- to taste bottarga for grating
- to taste salt
Instructions
- 1Boil the spaghetti noodles
Drop the uncooked spaghetti noodles into a pot of boiling salted water. Cook them for 1 to 2 minutes less than the package instructions to ensure they remain firm before tossing them in the pan.
Tip: Make sure the water is well-salted and at a rolling boil before adding the pasta. - 2Heat olive oil in pan
Place a frying pan over a burner and heat a generous amount of olive oil until it warms up and shimmers across the bottom of the pan.
Tip: Ensure the heat is set to medium so the oil heats evenly without scorching. - 3Fry sliced garlic
Drop the thinly sliced garlic directly into the hot olive oil, allowing the slices to sizzle and release their aromatic oils into the pan.
Tip: Keep a close eye on the garlic and stir frequently to prevent it from burning and turning bitter. - 4Toss spaghetti with garlic oil
Transfer the pre-boiled spaghetti noodles directly into the skillet with the garlic oil, using tongs to toss and coat every strand evenly.
Tip: Add a few spoonfuls of the reserved pasta cooking water to help emulsify the oil and coat the noodles smoothly. - 5Add heavy cream
Pour heavy cream directly over the tossed spaghetti in the pan, creating a rich base for the sauce as it mingles with the garlic oil and residual starch.
Tip: Lower the heat slightly after pouring the cream to prevent it from separating or curdling. - 6Mix in seaweed and sesame flakes
Sprinkle a flavorful blend of seaweed and sesame flakes over the cream-coated spaghetti, stirring gently to distribute the seasonings throughout the pasta.
Tip: Add the seaweed and sesame flakes near the end of cooking so they retain their distinct texture and aroma. - 7Plate the pasta
Using a pair of tongs, neatly lift and swirl the cooked spaghetti onto a serving plate to create an attractive presentation.
Tip: Twirl the pasta gently against the side of the pan or inside the tongs to form a neat mound before placing it on the plate.
