Prawns and bottarga spaghetti – Il Ponte Restaurant


500g spaghetti

12 red prawns

tuna bottarga

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

Phone: 99719874