Buc­ca­tini alla Bot­targa

Taste & Flavors - - SPECIAL OCCASION -


½ cup of olive oil 1 tsp crushed red pep­per 6 cloves gar­lic, thinly sliced 500g buc­ca­tini ½ cup chopped pars­ley 50g Bot­targa Zest of 3 lemons Grated Parme­san to taste


Heat the olive oil, red pep­per and gar­lic over a low heat un­til just fra­grant, about 2 min­utes, and re­move from the heat. Cook buc­ca­tini ac­cord­ing to pack­age in­struc­tions un­til just aldente. Drain and pour into oil mix­ture and add the pars­ley and lemon zest. Toss to mix well over a medium heat and pour into large serv­ing bowl. Shave Bot­targa over the bowl, sprin­kle with more pars­ley and parme­san. Serve im­me­di­ately.

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