Bigoli with Bottarga
Recipe first for 4 people based on Bottarga - cooking method fried.
Preparation:
Preparation: Gently fry the garlic and chilli pepper in the oil. Cook the bigoli al dente, do not drain them too much and quickly turn them over in the sautéed pan. With the heat off, add the grated bottarga mixing the pasta and serve immediately.
Ingredients:
Ingredients: 400 G Bigoli Type Pasta - 150 G Mullet Bottarga - Extra-virgin Olive Oil - 2 Garlic Cloves - Hot Pepper - Chopped Parsley
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