Spaghetti with Artichokes and Botargo

This recipe came to my mind while I was visiting the Eataly restaurant in Bologna, where it was in the dishes of the day, and I thought it was a great idea to mix the taste of a seasonal vegetable together with the strong and aromatic one of the mullet botargo (a.k.a. salted mullet roes).


Ingredients for approximately 6 persons: 1.3 lbs of spaghetti, 6 artichokes, mullet botargo (salted mullet roes), garlic, chili pepper, parsley, salt, olive oil.


Preparation: brown a couple of garlic cloves in some oil within a large pan. Put into then the tender part of the artichokes, cut in thin slices. After five minutes add three spoons of grated botargo, the chili pepper (powdered or grated), a glass of white wine and let all cook until the wine will be evaporated. In the meanwhile cook "al dente" the spaghetti in some salted water, when they'll be ready, strain them and put them in the pan together with the sauce adding some parsley (I don't love parsely in this dish, so this is up to your taste). Let the pan cook on a low heat for a couple of minute then dish the pasta together with its sauce.