Cime di Rapa & Bottarga Spaghetti

Servings = 3 pax    –    Prep Time = 30 minutes    –   Cooking Time = 25 minutes

INGREDIENTS

• 300 gr. Guitar Spaghetti
• 600 gr. Turnip Peaks
• 2 Garlic cloves
• 1 Anchovie
• Extra Virgin olive Oil
• Salt
• 30 gr. Tuna Bottarga

DIRECTIONS

Clean the turnip peak by hand, separating the leaves and the peaks and discarding the stem.

Deeply wash in fresh water.

Boil half a litre of salt water in a pot and cook the vegetables for 5 minutes, then drip and wring it.

In a large pan heat oil with the garlic clove and the anchovy. When garlic is golden remove it and add the turnip peaks. Stir fry for 5 minutes.

Bring a large pot of water on fire. When it boil add 1 ½ tsp of salt and cook pasta according to packet directions, but reduce the cooking time by 4 minutes (because the pasta will finish cooking in the sauce).

Reserve 1/2 glass of pasta water, then drain the pasta.

Stir and toss the pasta in the turnip peaks for 4 minutes at high flame, adding, if necessary, the cooking aqua and a little oil.

Pour everything into a serving dish and grate over with the tuna bottarga.