Ingredients

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  • 10 oz (280 g) spaghetti
  • 5 oz (100 g) fresh mullet bottarga
  • 1 clove of garlic
  • 4 tbsp Panko bread crumbs
  • 1 organic lemon
  • 1 tbsp fresh parsley minced
  • 8 tbsp extra-virgin olive oil
  • 5 tbsp cooking salt
  • 14 oz Spaghetti (400 g)
  • 5 oz fresh mullet bottarga (100 g)
  • 1 clove of garlic
  • 4 tbsp Panko bread crumbs
  • 1 organic lemon
  • 1 tbsp fresh parsley minced
  • 8 tbsp extra-virgin olive oil
  • 5 tbsp cooking salt