Spaghetti with Bottarga

Origen: Planargia (Italy)

Ingredients: 600 g spaghetti, 100 g of bottarga (dried salted tuna roe), 90 ml olive oil

Method of preparation: Cook the pasta in salted water. While it\'s cooking, grate the bottarga into a bowl, add the oil, and stir until you obtain a paste. Drain the pasta and turn it into a large skillet; stir in the sauce and cook over a brisk flame for a minute, stirring the pasta about energetically.