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Spaghetti with grated bottarga, lemon zest, black pepper and basil

Serves 2 to 5


  • 500 g good quality spaghetti 11 mins cooking time
  • 1 tbsp Sea salt for water a decent amount that penetrates the spag
  • 4 tbsps olive oil extra virgin
  • 1 lemon, zested
  • 25 g bottarga (grey mullet) or more if you wish finely grated
  • A fist of basil leaves picked from the stems
  • A good few turns of fresh black pepper


  • Cook the pasta in boiling salty water for a minute or two less than packet time.
  • Strain and sling it back in the hot pan, toss in the olive oil
  • Grate in the lemon zest (taking care not to touch the white bitter part)
  • Dish it up and grate on the bottarga, scatter some basil, grind on the pepper.