This is a true combination of Taiwanese and Italian food - we made a bottarga pasta from a Taiwanese delicacy 烏魚子, mullet roe
Commonly a Spaghetti alla Bottarga recipe, which is eaten typically by the locals in Sardegne, we used a Perciatelli pasta
( which is spaghetti with holes ) instead of Spaghetti,and instead of an Italian mullet roe, we used 烏魚子, mullet roe in Taiwan. The mullet fish can be found in many seas of the world, but Taiwan has perfected the process of making and selling the mullet roe as an industry.
Commonly a Spaghetti alla Bottarga recipe, which is eaten typically by the locals in Sardegne, we used a Perciatelli pasta
( which is spaghetti with holes ) instead of Spaghetti,and instead of an Italian mullet roe, we used 烏魚子, mullet roe in Taiwan. The mullet fish can be found in many seas of the world, but Taiwan has perfected the process of making and selling the mullet roe as an industry. 
This has now offically become one of my favorite pasta dishes! It's so strong in a sea-salty savory flavor (but not fishy) light in texture, and it's so easy and simple to make.
Ingredients:
8 tablespoons of olive oil
1 and half tablespoon crushed red pepper
2 cloves garlic, thinly sliced
1 pound of Perciatelli
2 bunches Italian parsley, finely chopped, to yield 1/2 cup
6 ounces Bottarga, tuna or mullet
Cheese grater
Option: zest of 2 lemons
Preperations:
Heat 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch saute pan, heat olive oil, red pepper and garlic over low heat until just fragrant, about 2 minutes, and remove from heat. Cook the Perciatelli according to package instructions until just al dente. Drain and pour into oil mixture and add parsley. Toss to mix well over medium heat and pour into warmed serving bowl. Shave Bottarga over bowl, and serve! Or, sprinkle with lemon zest as a finishing touch.
Ingredients:
8 tablespoons of olive oil
1 and half tablespoon crushed red pepper
2 cloves garlic, thinly sliced
1 pound of Perciatelli
2 bunches Italian parsley, finely chopped, to yield 1/2 cup
6 ounces Bottarga, tuna or mullet
Cheese grater
Option: zest of 2 lemons
Preperations:
Heat 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch saute pan, heat olive oil, red pepper and garlic over low heat until just fragrant, about 2 minutes, and remove from heat. Cook the Perciatelli according to package instructions until just al dente. Drain and pour into oil mixture and add parsley. Toss to mix well over medium heat and pour into warmed serving bowl. Shave Bottarga over bowl, and serve! Or, sprinkle with lemon zest as a finishing touch.
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