Spaghettini Alla Chitarra With Bottarga

Recipe Ingredients

		Kosher salt - as needed
2 tablespoons	30ml	Extra-virgin olive oil - plus
		Extra for drizzling
1/2		Habanero chile - (to 1) - seeded, sliced thin
		= (use rubber gloves to seed and slice)
3		Garlic cloves - thinly sliced
1/4 cup	15g / 0.5oz	Sun-dried tomatoes - cut 1/2" pieces
1/4 cup	10g / 0.4oz	Whole flat-leaf parsley leaves
1/4 cup	59ml	Basic Tomato Sauce - (see recipe)
1 lb	454g / 16oz	Spaghettini
		= (reserve 1 cup cooking liquid)
		Bottarga - for grating
1/4 cup	36g / 1.3oz	Toasted bread crumbs
1		Chili flakes

Recipe Instructions

Bring 6 quarts of water to a boil and add 2 tablespoons of salt.

In a cold 12- to 14-inch saute pan, combine the olive oil, chile, and garlic and slowly sweat over medium heat until the garlic is soft, about 3 minutes. Add the sun-dried tomato, parsley, tomato sauce and 1 cup pasta cooking liquid and bring to a simmer.

Cook the pasta according to the package directions, until tender yet al dente, about 5 minutes. Drain the pasta and add it to the tomato mixture. Toss over high heat for 1 minute.

Divide the pasta evenly among 4 heated bowls. Grate bottarga over each bowl like a dusting of cheese, sprinkle with bread crumbs, and serve immediately with a sprinkling of chili flakes and a drizzle of olive oil.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F18) - from the TV FOOD NETWORK

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