Ingredients
- 20 ml Malaysian palm oil
- 50 gm bottarga, shaved
- 10 gm garlic, sliced
- 10 gm almond flakes
- 5 gm dried chillies, finely sliced
- 5 gm chopped parsley
- 60 ml fish stock
- 130 gm spaghettini, cooked al dente
- Salt and pepper
- Bottarga, for garnish
- Shiso leaves, for garnish
METHOD
To Cook
Heat Malaysian palm oil in a frying pan. Add bottarga and fry until a bit crispy. Add garlic, almond flakes and chillies. Refry until aromatic and add parsley, then fish stock.
Season to taste. Add spaghettini and toss through. Shave extra bottarga over, if desired, and garnish with shiso leaves.