Black angel’s hair pasta with two types of bottarga

Black angel’s hair pasta with two types of bottarga

Capelli d’angelo neri con due bottarghe

By
From
Pasta
Serves
4
Photographer
Laura Edwards

Angel’s hair is the thinnest kind of spaghetti, and it is available commercially in white or black, and dried. The two types of bottarga used here are of grey mullet and tuna: the tuna can be grated, the mullet sliced. This gives an intense pleasant fishy flavour to the pasta, a little bit of a taste of the Mediterranean.

Ingredients

Quantity Ingredient
350g dried black capelli d’angelo pasta
salt and pepper, to taste
100g tuna bottarga

Sauce

Quantity Ingredient
50ml olive oil
2 garlic cloves, peeled and finely sliced
1 small hot red chilli, finely chopped
1 tablespoon finely chopped chives
1 tablespoon chilli oil, (see note)
100g grey mullet bottarga, freed from the protecting wax and very finely sliced

Method

  1. Cook the pasta in plenty of boiling salted water for 2–4 minutes or until al dente.
  2. Meanwhile, put the oil in a pan and fry the garlic, chilli and chives for a few minutes without browning.
  3. When cooked, drain the pasta and mix with the sauce, the chilli oil and sliced mullet bottarga. Divide between warmed plates, and grate the tuna bottarga abundantly on top. Serve immediately.

Making chili oil

  • If you want to make chilli oil at home, put a couple of dried chillies – at least – into a bottle of ordinary olive oil (don’t use the best extra virgin). Leave to infuse for a month. Never use fresh chillies, as they would go off.
Tags:
Antonio
Carluccio
pasta
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