A simple and quick dish to prepare, pasta with anchovies and bottarga is an explosion of Mediterranean flavors perfect for any occasion. Great to pair with a large craft beer.
Bring a pot of salted water to a boil and cook the spaghetti until 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 apart.
Drain the spaghetti and add it 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 craft beer.
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 |
