A simple and quick dish to prepare, pasta with anchovies and bottarga is an explosion of Mediterranean flavors perfect for any occasion. Excellent to pair with a great craft beer.
Bring a pot of salted water to a boil and cook the spaghetti al dente.
Meanwhile, in a pan, heat the extra virgin olive oil and sauté the garlic and chili pepper.
Add the cleaned fresh anchovies and cook for a few minutes until they break down.
Drain the spaghetti and add them to the pan with the anchovies, mixing well.
Add the grated bottarga and fresh chopped parsley, mixing again.
Serve immediately, garnishing with an additional sprinkle of bottarga if desired.
Pair with a fresh and fragrant IGA.
Italia, Sicilia
| Energy (kcal) | 231.2 |
| Carbohydrates (g) | 31.44 |
| of which Sugars (g) | 3.01 |
| Fat (g) | 7.46 |
| of which Saturates (g) | 1.37 |
| Protein (g) | 10.9 |
| Fiber (g) | 1.33 |
| Sale (g) | 0.1 |
