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Pasta BOTTARGA : Wine Berserkers – Online Wine Community


| February 25, 2021 | 0 Comments


250-300g Linguine/Spaghetti

30-40g Bottarga

1 clove garlic

1 organic lemon (peel only!)

1 Peperoncini

1/2 bunch parsley

olive oil



1. Cook pasta and then heat a good amount of high quality olive oil on low to medium heat and a clove garlic and Peperoncini.

2. Remove garlic when brown and add lemonpeel and grated bottarga for 1min


3.  Add a laddle of pasta cooking water and combine on high heat for 1-2min

4. Add Pasta 1-2 before al-dente and combine. Also add chopped flat parsley. Let it combine for 2min


5. Finally add some thinly sliced Bottarga on top.  ENJOY



Category: Berlin Kitchen

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