While the pasta cooks, sauté the slightly crushed garlic clove with finely chopped shallot in 2-3 tablespoons of oil.
Grate the bottarga in the desired amount. When the spaghetti are cooked, drain them reserving some cooking water and transfer them to the pan with the oil.
Toss the spaghetti for a few moments, sprinkle with the grated bottarga, mix quickly and add a drizzle of cooking water if necessary.
Finish with more sliced bottarga as desired and serve immediately.
Italia, Sardegna
| Energy (kcal) | 344.24 |
| Carbohydrates (g) | 65.35 |
| of which Sugars (g) | 1.98 |
| Fat (g) | 3.68 |
| of which Saturates (g) | 0.76 |
| Protein (g) | 15.72 |
| Fiber (g) | 1.53 |
| Sale (g) | 0.15 |
