Rustichella alla Bottarga (with Le Mareviglie Grated Mullet Bottarga)

Ingredients (2 servings)

• 180g (6 oz) Rustichella pasta (spaghetti, linguine, or your preferred cut)

• 3 tbsp extra virgin olive oil

• 2 cloves garlic, thinly sliced

• ½ tsp Organic Sicilian chili flakes (adjust to taste)

• ½ cup (120 ml) pasta cooking water

• Zest of ½ lemon

• 3–4 tbsp Le Mareviglie Grated Mullet Bottarga

• Freshly cracked black pepper, to taste

• Fresh parsley, finely chopped (for garnish)

Instructions

1. Cook pasta: Bring a large pot of salted water to a boil. Cook the Rustichella pasta until just shy of al dente (1 minute less than package time). Reserve ½ cup pasta water.

2. Infuse the oil: In a large skillet, warm olive oil over medium-low heat. Add sliced garlic and Sicilian chili flakes. Let them sizzle gently until the garlic turns golden and aromatic.

3. Build the sauce: Add a splash of pasta water to the skillet, swirling to create a light emulsion.

4. Toss pasta: Add the drained pasta into the skillet. Toss well, adding more pasta water as needed for a silky coating.

5. Finish with bottarga: Remove from heat. Add Le Mareviglie Grated Bottarga, lemon zest, and black pepper. Toss until the pasta is glossy and evenly flavored.

6. Plate & serve: Garnish with extra bottarga dusting, a drizzle of olive oil, and fresh parsley. Serve immediately.