The preparation

First we cook the pasta in plenty of salted water. We chose the “eliche”.

So, let’s sauté some garlic and, if you like chilli pepper, in the meantime finely slice the leek and add it to the sauté as soon as the garlic starts to brown.

Let’s slice some more leek and set it aside: we will need it to add it at the end, directly on the plate.

Add some cooking water to the leeks in the pan and finally the pasta, quite “al dente”.

We finish cooking it in the pan, adding a few ladles of cooking water, basically treating the pasta like a risotto.

Only at the end, with the heat off, do we add plenty of Mr. Moris grated Grey Mullet Bottarga.

Now it’s time to serve: some more roe directly on the plate and to finish some of those leeks previously cut and set aside.

The dish is ready to be brought to the table.