Buttery Squid Ink Spaghetti
If you crave butter pastas as much as I do, then I got you. This spaghetti has multidimensional flavors. The richness of the butter sauce is balanced with the brightness of lemon (which I enhanced with marjoram), and the garlic adds a bold hint of spice. It's topped with bottarga to give the pasta a little more depth and body. Bottarga is salted cured fish roe. A delicious delicacy from the Mediterranean that adds a punch of flavor to any pasta recipe. As for the squid ink spaghetti, I use Le Bonte' Del Casale's pasta, which can be found at any Italian Market or specialty foods store.
Prep Time: 10-20 minutes
Cook Time: 30 minutes
7 oz squid ink spaghetti
2 tbsp unsalted butter
2 tbsp plugra butter
1 garlic clove, thinly sliced
2 tbsp fresh picked marjoram, split
pinch of red pepper flakes
fresh cracked peppercorn
Bring a pot with six quarts of water to boil. Add your spaghetti and cook until halfway done (the noodles should still have a decent bite to them).
In a separate pot, melt two tbsp butter. Fry the marjoram and garlic, then add the red pepper flakes and a pinch of salt.
Add your half-cooked spaghetti to the pot with your fried herbs along with 1/4 cup of your pasta water.
Let your spaghetti simmer and reduce. Gently agitate pasta as it cooks.
While the pasta water is reducing and a sauce is starting to form, add kosher salt to taste and some fresh marjoram.
Finish with the remaining two tbsp butter. Toss or stir the pasta until the sauce is thick and butter is incorporated.
Garnish with fresh cracked pepper and grated bottarga.