Ingredients for 4 people
500g egg fettuccine pasta
2 tablespoons of extra virgin olive oil
3 cloves of finely sliced garlic
2 pinches of dried chilli flakes
2 tablespoons of roughly chopped Italian parsley
4 teaspoons of bottarga
Bring a large pot of water to the boil, add some salt and drop the fettuccine in to cook. Don’t stir straight away to avoid breaking. Wait for a minute then stir.
In the meantime in a large pan gently sautÃ© the garlic and the chilli for 1 minute. Add the parsley and add a little of the salted water from the cooking pasta. Add the shrimps and simmer for
When the pasta is ready, drain and toss into the pan adding some more of the water from the cooking process.
Add a little more olive oil and serve onto a large plate to share. Sprinkle the bottarga all over and serve nice and hot.