Bucatini with Chilli, Garlic and Bottarga

Prep Cooking Serves
5 mins 10 mins 2 Adults

 

Recipe by The Devilled Egg | Online Cookery School

Ingredients

  • 200g dried Bucatini pasta
  • 1 tablespoon of Fussels garlic oil
  • 1 tablespoon of Fussels chilli oil
  • Sprinkling of chilli flakes
  • 1 tablespoon of lemon juice
  • 1 tablespoon of chopped dill
  • 150g Bottarga (Cured fish Roe)
  • Caviar to decorate (optional)

Method

Cook the Bucatini pasta according tho the packet instructions.
(Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center.)

Cut a couple slices of the Bottarga and finely grate the rest.
(Bottarga is the Italian name for a delicacy of salted, cured fish roe, typically of the grey mullet.)

Heat a little plain oil in a pan and fry the slices until golden brown.

Once the pasta is cooked, strain (reserving 2 tablespoons of the pasta water) and place back into the pan with the pasta water.

On a low heat, add the two oils, chilli flakes and lemon juice and stir to combine.

Arrange onto plates and decorate with the fried Botarga, dill, chilli flakes and optional caviar.

Trios

All the Fussels best sellers, tripled up and packaged together in special offers!

3 X 500ml Bottles Of Extra Virgin Rapeseed Oil

£12.00£13.50

Trio Of Flavoured Rapeseed Oils

£10.00£12.00

Trio Of Fussels Dressings

£10.00£12.00

Trio Of Rapeseed Oil Mayonnaises

£10.00£12.00

Garlic Rapeseed Oil (Pack Of 3)

£10.00£12.00

Smoked Rapeseed Oil (Pack Of 3)

£10.00£12.00

Trio Of Fruit Flavoured Vinaigrettes

£10.00£12.00

Sicilian Lemon Rapeseed Oil (Pack Of 3)

£10.00£12.00
BACK TO TOP