- 350 g spaghetti
- 150 g butter
- 150 g dry white wine
- 3 lemons
- a shallot
For the recipe of spaghetti with bottarga and salted lemon, peel 2 lemons and separate
the peel from the white part (albedo). Squeeze and bring the juice to a boil, with a generous pinch of salt, then dip the peel and continue cooking for 10 minutes. Drain the rinds, let them cool and cut into strips.
Bring the white wine to a boil with a tablespoon of lemon juice and the chopped shallot, then turn off the heat and add the butter to room temperature, stirring to make it melt well. Season with salt and let it cool.
Cook them in plenty of salted water, according to the instructions on the package. Drain and season with butter, a few strands of chopped chives, salted lemon and the bottarga cut into very thin slices. Excellent warm.