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Spaghetti with fish eggs

Spaghetti with fish eggs is a typical Sardinian dish, very simple, tasty and a sure success. Fish eggs are taken from mullet and tuna fish, salted, dried and left to mature. Many populations have worked on this, but the Sardinians have refined the technique, bringing the product to the highest of qualities that it is today.



  • 80 g of mullet eggs ( 80 g piece)
  • Black pepper to taste
  • 5 tablespoons extra virgin olive oil
  • 2 cloves of garlic
  • 400 g of spaghetti
  • Chopped parsley

    To prepare spaghetti with fish eggs, soak 400g of spaghetti in a large pan of water, not too salted. In the mean time, chop the garlic cloves in half and let them brown in a pan with the oil then take them off the heat and take the garlic out.

    Grate the fish eggs. When the spaghetti is cooked al dente, drain it leaving a little water and pour it into the pan; mix together and add 2/3 of the grated fish eggs and the chopped parsley, the pepper and last but not least two ladles of the pasta water. Mix together until the pasta and the condiment are just so.

    Plate up the spaghetti  and add a dusting of the leftover fish eggs. Serve piping hot. We suggest a Vermentino white wine from Sardinia to accompany this dish.
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