*Serve with warm crusty bread and chilled wine.
Good Spaghetti x 1lb (cook according to directions)
Lobster Oil x ¼ cup
Florida Bottarga, shaved x ½ cup
Espelette Pepper, ground x 4 tsp
Good Salt x to taste
1.Cook spaghetti according to directions, then drain.
2.While spaghetti is still warm, drizzle with lobster oil and toss.
3.Portion out four portions of pasta then top each with 2 Tbsp each of bottarga.
4.Top each serving with 1 tsp of Espelette pepper and good salt to taste.