Ingredients for 4 people:
- 250 Gr. LUINGUINE AL NERO DI SEPPIA “Casa Rovigatti
- 4 cloves of garlic
- 1 hot pepper
- 200 gr. of mullet roe (or other fish)
- Parsley
- EVO Oil “Il Frantoio”,
- Salt and Pepper
Method
Fry sliced garlic in a pan with a drizzle of “Il Frantoio” EVO oil until golden brown, the red pepper and part of the grated bottarga.
Cook the LUINGUINE AL NERO DI SEPIA “Casa Rovigatti” in abundant salted water for 2-3 minutes, drain the pasta and stir in a pan and serve, adding the remaining bottarga cut into slices on top.
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