This is a great recipe as told to us by Uncommon Malta + Gozo editor, Emma Mattei. Tried and tested, so quick and easy to make, you can literally rustle it up in just a few minutes, it will so remind you of long summer nights, dining out at the water’s edge.
For 4 people, you will need
6 tablespoons of olive oil
4 medium-sized, dry, local garlic, thinly sliced
1 small fresh chilli, finely chopped
Zest and juice of half a large lemon
50g Bottarga di Muggine – we carry a great fresh bottarga from Sardegna
Fresh breadcrumbs – just whizz some ‘dry-ish’ bread in a blender
500g Spaghetti Lunghi di Gragnano – we love the spaghetti lunghi, and the Gragnano ones from Pastificio dei Campi are the works
Get a large pot of salted water started on the fire. While that’s going, gently heat the olive oil in a large pan. Add garlic, chilli, lemon zest. Turn up the heat a notch. Add thinly sliced bottarga. Lower heat after a couple of minutes, just enough time for the bottarga to melt. Turn up the heat again and add the bread crumbs. Sizzle. Add lemon juice. Pasta must be three-quarter’s of the way through its cooking time by now. Using spaghetti tongs, pick spaghetti straight from the pot into the pan and finish its cooking in the bottarga mix, adding olive oil and hot water from the pot as necessary. Toss and mix well. Serve. Divine summer on a plate!