- 150 g Durum wheat tagliolini with egg
- 1 pc Clove of garlic
- 1 pc Chilli
- Mullet bottarga
- Extra virgin olive oil
Heat 2 tablespoons of oil in a pan and brown the crushed garlic with the peel and a piece of chilli.
When the garlic begins to turn color, turn off and let the oil cool. Then remove both the garlic and the chilli.
Meanwhile, boil the tagliolini in plenty of boiling salted water and drain them, keeping them very moist (if necessary, keep a little cooking water).
Pour the tagliolini into the pan and season them, mixing well and adding raw oil. Complete at the end with the grated bottarga and a pinch of grated lemon zest.
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