Method

SPAGHETTI BOTTARGA – Sauté the crushed garlic with 2 tablespoons of olive oil in frying pan. Add boiled pasta and some of the pasta water to cream the sauce. Add the salted tuna eggs and finish off with a squeeze of lemon juice.

GARGANELLI SQUID & PRAWNS – Sauté the crushed garlic with 2 tablespoons of olive oil in frying pan. Add the squid and fresh prawns. Leave to cook then add a cup of white wine and simmer until the liquid evaporates. Add the tomato sauce and finish off with some fresh cream. Mix in the cooked garganelli and serve.

SPAGHETTI WITH LOCAL CLAMS – Sauté the crushed garlic with 2 tablespoons of olive oil in frying pan. Add a cup of white wine and simmer until the liquid evaporates. Add some chilli flakes followed by the clams. When the clams open, add the cooked pasta and finish with a little olive oil.