Spaghetti with Fish Egg(Roe) Recipe

Continental 1598

Serves: 4 People
Prep Time: 10 minutes
Cooking: 20 minutes
Difficulty: easy

Sometimes I wish if I was in Italy. Not because I didn’t like my Gods own country, but for the simplicity of cooking. Most of the Italian dishes takes only minutes to prepare. But in Kerala you know for lunch normally we have to spend one or two hours in the kitchen. Sometimes I feel lazy to spend so many hours for breakfast, lunch, evening snack and dinner.
This spaghetti I tasted from a restaurant in Italy. My son Kris’s godparents are Italian Nicola and Mina. So Our kumbari’s are Italian. This restaurant is owned by Mina’s mother Luciana who is in her 80’s who still cooks in her restaurant. The dish was super delicious as it’s cooked in a traditional way by Luciana. It contained all the flavors added.
Italian dishes are simple yet elegant.

Ingredients

Fish egg( Roe)-50 gms (mullet or kanambu in Malayalam)
Spaghetti-250 g
Garlic-3 to 4 cloves
Salt
Water

Directions

Take a nonstick pan heat some olive oil add slightly crushed garlic salt until it changes its color to light brown. Add nicely chopped fish eggs. Be careful as it can pop out. Turn off the flame.
Place a large bowl with 3/4 water and boil it to cook spaghetti.
Add salt and olive oil into the water. Olive oil is added so that the spaghetti doesn’t stick together.
Refer the packet of spaghetti to know the cooking Time required. In Italy, they say it should be cooked “al dente” which means still firm when bitten.
Once it's done strain it immediately into a spaghetti drainer or big sieve.
He the nonstick pan with fish eggs again and add hot spaghetti into it. Mix well and cook for 2 more minutes. Turn off the flame and serve hot.