Peperoncino Spaghetti, bottarga di muggine, dried bonito, shrimp oil and pepper cress
by Celia Sin-Tien Cheng
August 29, 2007
ALTA
64 W 10th St
(5th & 6th Aves)
New York, NY 10011
212-505-7777
$$
As you are well aware by now, I am a bottarga (dried and pressed fish roe) fiend, and I love spaghetti with bottarga. Alta currently has a grey mullet bottarga spaghetti with fragrant shrimp oil and a hint of peperoncino for added heat. Rather than shavings of the bottarga, this version has thin slices of gorgeous orange-colored bottarga that is slightly rubbery in texture and slightly bitter but very tasty. Alta serves all small plates, so you won’t overeat, but I would be more worried about whether you’ll get your fill of this spaghetti or if it will dwell in your memory, calling you repeatedly to come back for more.
Also in American, Bottarga, Greenwich Village, Pasta, Seafood, Spanish, Tapas
