Spaghetti with Bottarga, Celery, and Lemon Zest

Spaghetti with Bottarga, Celery and Lemon Zest

This is an elegant, quick, easy and delicious pasta can be prepared in no time, with just a few ingredients, and it really pleases lovers of Mediterranean gastronomy. It smells the flavor of the sea !!!

Bottarga is typically fish eggs from mullet or tuna that is pressed, salted and dried. The name boutargue derives from the Arabic batàrikh (“dried fish eggs”). Bottarga was developed by the Egyptians, masters in the art of salting, then by the Phoenicians and their Sardinian colonies. The Arabs exported bottarga to the Mediterranean. You can find it at your local gourmet store.



Makes 4 servings


  • 400 g spaghetti (1 box)
  • About ½ bottarga 
  • The zest of a lemon
  • 3 sprigs of celery, finely chopped
  • 1 clove garlic, finely chopped
  • 1 teaspoon of Espelette pepper (or Paprika)
  • 6 tablespoons Damya Delicat Olive Oil
  • 2 tablespoons lemon juice
  • Salt


  1. Cook the pasta in plenty of salted water for 7 minutes until al dente
  2. Peel the garlic and chop finely
  3. In a pan, heat the Damya olive oil and brown the garlic over a very low heat. Cut the bottarga into shavings or grate it into pan; add finely chopped celery
  4. Drain the pasta and add to pan; sauté for one to two minutes
  5. Add the lemon juice and Espelette pepper
  6. To finish, femove from heat, serve on plates, add the bottarga shavings, sprinkle with lemon zest then finally a drizzle of Damya Delicate Olive Oil, mix and serve immediately
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