Spaghettini Bottarga

Recipe first for 4 people based on Bottarga.

Preparation:

Preparation: Heat two tablespoons of oil in a saucepan, add half the roe cut into very thin slices and half crumbled. Cook on a low flame. Boil the spaghettini in plenty of lightly salted water (bottarga is very tasty), drain them al dente, pour them into the pan with the sauce, stir to give them the flavour. Transfer the spaghettini to the serving dish. Serve. Accompanying wines: Gavi DOC, Bolgheri Bianco DOC, Vermentino Di Sardegna DOC.