Spaghetti Con Mullet Bottarga E Pan Grattato

• 3 oz. of Lefkas Mullet Bottarga
• 2 thick slices stale crusty Italian white bread, in chunks
• 7 T. Frescobaldi Laudemio extra virgin olive oil
• 1/4 tsp. minced garlic
• 1 tsp. finely grated lemon zest
• 4 1/2 T. minced parsley leaves
• Salt and freshly cracked black pepper, to taste
• 1 lb. Rustichella d'Abruzzo chitarra or spaghetti
• 1 dried red chili
• 2 large cloves garlic, thinly sliced

1. Place bottarga, wrapped in plastic, in the freezer. Lightly toast stale bread under broiler. Process to fine crumbs in food processor or blender. You should have about 1/2 cup.
2. Heat 1 tsp. olive oil in a small skillet. Add minced garlic, and brown lightly. Add lemon zest, cook 30 seconds, and add bread crumbs and 1 tsp. parsley. Season with salt and pepper. Set aside.
3. Bring a large pot of water to a boil. Season generously with salt, add pasta, and cook until barley al dente.
4. While pasta cooks, heat 2 T. olive oil in a large skillet. Add chili and sliced garlic, and cook until garlic is just beginning to color.
5. Remove pan from heat. Remove bottarga from freezer and slice paper-thin with a mandoline or a sharp knife.
6. Drain pasta, reserving 1 cup cooking water. Pour water into skillet with chili and garlic, add drained pasta, return to medium heat, and simmer about a minute. Add remaining parsley and half the bread crumbs. Toss to combine. Season with salt and pepper.
7. Drizzle with remaining olive oil. Transfer to 4 warm shallow bowls, top each with remaining bread crumbs, and scatter slices of bottarga. Serve at once
8. www.bottargaclub.com

lefkas mullet, white bread, olive oil, ubc, lemon zest, parsley leaves, salt, rustichella dabruzzo chitarra, red chili, garlic

Taken from www.epicurious.com/recipes/member/views/spaghetti-con-mullet-bottarga-e-pan-grattato-1217827 (may not work)