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Spaghetti 20

An italian recipe for Spaghetti 20, made with Extra Virgin Olive Oil, Butter, Garlic Thinly Sliced, Ground Breadcrumbs, and Gemelli Pasta Or Spaghetti. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 5 tbsp
• 1 tbsp
• 4 clove
• 1 cup
• 1 lb

Method (preview)

1. 1

   Heat 2 tablespoons oil and the butter in a skillet over medium heat until butter foams.

2. 2

   Add breadcrumbs, salt, and pepper.

3. 3

   Cook until golden brown, about 5 minutes.

4. 4

   Transfer to a plate.

5. 5

   Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta, and cook until al dente.

6. 6

   Meanwhile, heat remaining 3 tablespoons oil in a large skillet over medium heat.

7. 7

   Add the sliced garlic.

8. 8

   Cook 2 minutes until the garlic turns golden on the edges.

9. 9

   Transfer pasta directly from boiling water to skillet.

10. 10

    Toss to coat.

11. 11

    Add 2 tablespoons grated bottarga, the parsley, and half the breadcrumbs, and toss.

12. 12

    Transfer to a platter.

13. 13

    Season with salt.

14. 14

    Sprinkle pasta with remaining breadcrumbs. Grate a generous amount of bottarga on top. Serve.