Unlike tuna roe, spaghetti with mullet roe has a more delicate taste for people with the most refined palates. To get the most of the flavour, it is important to use fresh mullet roe and grate it at the time rather than using the powder version. The tomatoes do not let spaghetti become too dry and at the same time enhance the flavour as well as making the dish look more inviting.
INGREDIENTS (2 people)
- 2 large or 3 small garlic cloves
- 1/2 fresh chilli pepper (mild)
- 15g mullet roe (whole piece)
- 10 baby plum tomatoes
- 250g spaghetti
- fresh basil
- fresh parsley
- freshly ground black pepper
- extra virgin olive oil
- sea salt
METHOD In a fry pan put the extra virgin olive oil and add garlic, fresh chilli pepper, basil and half of mullet roe, all finely chopped. Heat over low heat until the garlic is fragrant but not brown.
Add the tomatoes cut in 2 or 4 pieces, a pinch of sea salt and continue cooking over a low heat for about 3 minutes so to take away any raw flavor from the tomatoes but not so long that they begin to break apart. Remove from the heat.
Cook the spaghetti in salted water and when just “al dente”, drain it and keep about 1/4 cup of the cooking water. Add the spaghetti in pan with the mixture and toss. If sticky add some pasta water.
Put the spaghetti into a bowl and sprinkle with the remaining finely grated roe, pepper, chopped parsley and at the very end a bit of extra virgin olive oil. Serve immediately.