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.
