Recipe: Botargo spaghetti with balm leaves

Pasta with aromatic herbs
April 07, 2009

BalmIt'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

Botargo Spaghetti with Balm Leaves

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

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.

Mint & balm teaOne year ago:

Mint & balm tea

I am entering this in Presto Pasta Nights, hosted this week by Chew on That.
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Author: Ruth (URL)

It does look lovely. Glad to see you back at Presto Pasta Nights.

Author: Hillary (URL)

Those leaves look huge! Thanks for sharing this dish with Presto Pasta Nights. It looks very easy and simple!

Author: The Food Hunter (URL)

Looks delicious. Never think to use my balm in pasta. thanks

Author: Graziana

Yes it s very easy to cook, and balm flavour is lemon-like, so I think it s good for fish dishes!

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