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Spaghetti with lupini bottarga and saffron

ingredients

servings

2

Clams

500 oz

Spaghetti

160 oz

Mullet roe

20 oz

Garlic

1 wedge

Extra virgin olive oil

2 spoons

Saffron

3 oz

first courses from Italy - Sardegna

Spaghetti with lupini bottarga and saffron

Spaghetti with lupini bottarga and saffron

with gluten with fish with shellfish

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spaghetti with lupini bottarga and saffron

The strong taste of the botargo and the flavor of the vengole make this dish really tasty

Spaghetti with lupini bottarga and saffron step 1

step 1

In a pan heat two tablespoons of oil and brown a clove of garlic. Add the clams and cook for a few minutes until they are all completely open

Spaghetti with lupini bottarga and saffron step 2

step 2

Separate the clams from the sighetto. Filter the sauce, dissolve the saffron and add the parsley

Spaghetti with lupini bottarga and saffron step 3

step 3

Drain the pasta al dente and pour into the sauce, add the clams and sauté and mix well.

Spaghetti with lupini bottarga and saffron step 4

step 4

Serve the pasta very hot with a sprinkling of bottarga

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