Peperoncino Spaghetti, bottarga di muggine, dried bonito, shrimp oil and pepper cress
by Celia Cheng
August 29th, 2007
ALTA
64 W 10th St
(5th & 6th Ave)
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.
Posted in American , Greenwich Village , Pasta , Seafood , Spanish , Tapas
