Botargga pasta variation 唐墨パスタその2

japanese cake

This is just a variation of pasta with bottarga which I posted. Actually I used leftover grated botargga and angel hair pasta to make this dish. This is made in the same manner as “creamy tarako pasta”.

I just sauteed the cooked angel hair past in olive oil to warm it up with small amount of red pepper flakes. After the pasta was coated with oil and warmed up, I added a few tablespoons of cream and let it cook for one minute or two so that it made nice sauce that could cling to the pasta. I cut the heat and mixed in grated botargga and garnished with thinly sliced botargga and nori strips.

The addition of cream add a different dimension to the pasta with bottarga. Both versions are good but I like the original a slight bit better.

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