Spaghetti with bottarga and sea urchin roe

Spaghetti with bottarga and sea urchin roe:

No 1 Spagetti Neri 500g
No 1 Grated mullet bottarga 35g jar
No 1 Sea Urchin Sauce 210gr
Recipe
Serves 6/8 people

Ingredients: 500gm pack spaghetti neri, I tin sea urchin sauce, 35gm grated bottarga, clove garlic (crushed), bunch finely chopped flat leaf parsley, olive oil, seasoning

• Cook spaghetti neri in plenty boiling, salted water until al dente (approx 10 mins). Meanwhile, gently soften crushed garlic in a good glug of olive oil in a large frying pan (do not allow to burn).
• Drain spaghetti, reserving a ladle of the cooking water. Tip spaghetti into the hot oil and garlic and stir through. Stir in the sea urchin sauce with some of the pasta cooking water to loosen.
• When warmed through, stir in parsley and place on warmed plates. Sprinkle with the grated bottarga and serve, preferably with a crisp white wine, such as our Vermentino di Sardegna Cantine Mesa.

Buon appetito!