1 Mortar and Pestle for mashing the garlic to a paste; see the product we recommend in the article!
Ingredients
4clovesfresh garlicmashed to a paste with a mortar and pestle
½cupolive oil
1handfulflat leaf Italian parsleyminced
fine saltto taste
12ozspaghetti
3 ½ozbottargagrated; Bottarga di Muggine of Sardegna is traditional
Instructions
Cook the Spaghetti
Bring a pot of salted water to a boil. When the water is boiling, cook the spaghetti according to the package instructions for al dente. In the meantime…
12 oz spaghetti
Prepare the Garlic and Oil
Remove the 'germ' (if there is one) from the center of the garlic cloves. It tends to be tough and will be harder to grind into a paste. Roughly chop the cloves of garlic, then grind them with a pinch of coarse salt into a smooth paste using a mortar and pestle. Use a circular motion (rather than a pounding motion) with the pestle to mash the garlic.
4 cloves fresh garlic
Slowly drizzle in (and mix) the olive oil with the garlic paste to infuse the oil and create a more homogeneous sauce.
½ cup olive oil
Finish with Pasta
Transfer the cooked, drained spaghetti immediately to the cold garlic and oil sauce. Add grated bottarga, salt to taste, minced fresh parsley. Stir to combine and serve!
fine salt, 3 ½ oz bottarga, 1 handful flat leaf Italian parsley
Video
Notes
Do I have to add the bottarga?Of course not! Bottarga can be difficult to find. This dish can be made without it, or by adding other Spaghetti Aglio Olio ingredients that you may prefer like a pinch of ground red pepper, breadcrumbs or anchovies.