Spaghetti met bottarga
River Cafe 30, p. 113
Ingredients
- 250 g spaghetti of linguine
- 3 el olijfolie
- 2 teentjes knoflook, gepeld en fijngehakt
- 50 g verse bladpeterselie, heel fijn gehakt
- 1 gedroogde rode chilipeper, verkruimeld
- 100 g bottarga, grofgeraspt
- Het sap van 1 citroen
Capture the full recipe from the book
Open River Cafe 30 at page 113 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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