Sicilian spaghetti with botargo paired with Grillo & Inzolia white Italian wine

Regional Italian Food and Italian wine Pairing:

The Italian Wine (Vino Italiano)

Italian white wine

Cataldo, Grillo & Inzolia, Sicily, Italy. 2010.

Golden bright yellow in color, with a fresh aroma of flowers and tastes of citrus (plumelo, lime and lemon), grasses, herbs, almonds and an ever so slight spice.

Ingredients:

1 pound of spaghetti (homemade is the best, see our pasta recipes)

½ cup Extra Virgin Olive Oil

1 dried red hot chili pepper

2 ½ ounces Tuna botargo (dried salted tuna eggs)

2 ounces almonds (blanched)

1 small anchovy

2 cloves fresh garlic (chopped)

5 sprigs of fresh Italian parsley (chopped)

2 tablespoons Sea salt

One pasta pot

One large skillet

Boil a large pot of salted water, add spaghetti when water reaches a rolling boil. Meantime in a large skillet, heat olive oil over medium high heat; then add garlic and half the parsley and add to the skillet, then add chili pepper, anchovy, and half the botargo to the heated oil. When slightly golden remove from heat. When spaghetti is el dente, strain and add to skillet, at this time also add the remaining botargo and parsley as well as the almonds.

Serve immediately.