The simplest – and fastest! – way to cook noodles is in bianco [in bi'aṅko] with ‘couple of spoon of native olive oil, a “dressed up” (not peeled) garlic, and a dried chili pepper. So, how can we turn on this old and cheap recipe? Is there any enrichment we can add to this basical pasta? Of course…

You might want to know how to prepare the basic: boil 1hg of spaghetti (better if linguine) in abundant water; two minutes before pasta is ready (al dente means one minute before timing shown on envelop!) start stirring in a frying pan two tablespoon of olive oil, a garlic and a chili pepper. Then finish the noodles’ cooking into the pan.

I decided to use a very particular ingredient this time: Bottarga, from sardinian cured fish roe. You can eather chop it or pour it like parmesan cheese as a topping for your spaghetti, for a nice and unexpected scent of seafish for such simple a dish.

If you pour one tablespoon of Gomashio [ごま塩] on your dish, be carefull not to add too much salt to the noodles’ boiling water.

A very simple way of revolving a very simple traditional midnight spaghetti recipe.