Prawns and bottarga spaghetti – Il Ponte Restaurant
12 red prawns
extra virgin oil
lemon juice 1 teaspoon
butter 1 tablespoon
Bring a large pot of water to a boil. Add the pasta and cook until al dente.
While preparing the pasta, cut the bottarga into small cubes, clean and shell the prawns.
In a separate large saucepan combine oil, butter, pepper, lemon, parsley and prawns .
Drain the pasta and put it in the saucepan with one ladle of water .
Let it cook for a further 2 minutes.
Cooking time: 12 minute
Chef name: Giorgia Gaglio
Restaurant address: 139, Spinola road St Julian’s Malta