Jacob Kenedy, chef patron of Bocca di Lupo, Soho, combines his favourite Vallebona.
Ingredients: serves 2, double for 4
- Spaghetti 250g
- 1 lobe mullet bottarga (around 50g)
- 2 crushed grissini
- 1 pinch chilli flakes
- 3tbs olive oil
- 1tbs finely chopped parsley
- 1 small clove garlic, crushed
- Zest and juice of 1/4 lemon
- Black pepper
Serving tips
Method
1. Toss the grissini breadcrumbs in half the oil and toast (in a moderate oven or small pan) until golden brown. Transfer them to a small bowl and toss with the parsley and chilli flakes.
2. Finely grate the bottarga, and put it in a large (and preferably metal) heatproof bowl. Add the remaining oil along with the garlic, lemon zest and juice, the butter and the pepper.
3. Put the pasta on to boil in plenty of salted boiling water. Set the bottarga bowl on top of the pasta pot to warm – stir it every so often, until the butter melts (it needn’t Get too hot).
4. When the pasta is al dente, drain it (reserving a mugful of the water) and toss it in the bowl with the bottarga mixture along with a small amount of the cooking water (50ml or so – just a good splash).
5. Taste for seasoning – you should taste strongly the bottarga, and gently the oil, butter and lemon. Add a splash more of reserved pasta water as necessary to make the sauce creamy.
6. Serve immediately, with the crispy breadcrumbs on top.
