Recipe: Botargo spaghetti with balm leaves
Pasta with aromatic herbs
April 07, 2009
 It's spring and my balm plant is producing many giant leaves.
I used balm mainly in herbal teas, but its delicate, lemon-like flavor it's perfect for many dishes, like this traditional botargo pasta.
Botargo Spaghetti with Balm Leaves
Ingredients
Serves two:
200g spaghetti
4 tbsp. tuna or mullet botargo
4 salted anchovie fillets
1 clove garlic
6 tbsp. olive oil
1 bunch balm leaves
Directions
Peel the the garlic and fry it in a pan with olive oil, then remove it. Add the anchovie fillets and stir well.
Meanwhile cook the spaghetti: bring a large pot of salted water to a boil, add spaghetti and cook until al dente.
Drain pasta well and season with the oil, botargo and minced balm leaves.
 One year ago:
Mint & balm tea
I am entering this in Presto Pasta Nights, hosted this week by Chew on That.
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