Spaghetti alla Chitarra with Lemon, Bottarga and Caviar
This pasta screams South of Italy, warm days in the Amalfi coast, a walk on the beach enjoying the sea breeze.
The freshness of the lemon and the subtly salty with hints of fishiness bottarga with the creaminess of the butter makes this a decadent dish. So simple, yet so flavorful.
The most classic version would be with butter, lemon and bottarga, but the addition of Sogno Toscano Premium Siberian Caviar brings this dish to another level.
Time of Preparation: 5 min
Time of Cooking: 15 min
Doses for: 4 people
¼ cup gin
1 ½ sticks of unsalted butter
4 tablespoons of bottarga
6 teaspoon Premium Siberian Caviar
½ cup fresh parsley
1.Bring a large pot of salted water to a boil.
2.Finely chop the parsley.
3.When the water starts boiling drop the spaghetti.
4.In a large sauté pan melt one stick of butter with the gin. Add the zest of both lemons to the butter sauce. Add a ladle (more or less ¼ cup) of the pasta water.
5.Cook the pasta for 8 minutes then toss it in the butter sauce. Add a few more ladles of pasta water for the spaghetti to finish to cook in the sauce, 2/3 minutes.
6.Add the rest of the butter with a generous drizzle of Sogno di Liguria Olive Oil (2/3 tablespoons) and 1 tablespoon of lemon juice. Mix vigorously to emulsify.
7.Turn off the heat, add the parsley, 2 teaspoon of Garlic infused Olive Oil, a generous shaving of bottarga (a couple of tablespoons) and 2 teaspoons of caviar.
8.Mix and plate in 4 pasta bowls.
9.Garnish each dish with a little of lemon zest, grated bottarga, a light drizzle of garlic olive oil and 1 teaspoon of caviar.