Ingredients for 4 people
30g bottarga
1 lemon
1 clove of garlic
Basil to taste
6 tablespoons Extra virgin olive oil
Salt to taste
Method:
Boil the water for the pasta with the basil stalks and untreated lemon peel
Pour the oil into a pan and add lemon zest, garlic and let it heat for a few minutes over low heat
Drain the pasta leaving it a little moist, raise the heat under the pan with the oil and add the pasta to the sauce and fresh basil leaves.
Add the lemon juice and mix
Lastly add the bottarga and sauté for a long time to obtain a creamy emulsion
Serve and garnish with sage flowers and wild fennel