In this recipe

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Ingredients
  • 320g brown rice spaghetti
  • 200g Bottarga
  • Red cabbage sprouts to taste
  • Lemon zest to taste
  • Garlic to taste
  • Extra virgin olive oil and salt to taste.

Procedure

Cook the spaghetti and drain when al dente.
Toss them with raw extra virgin olive oil and serve.
Complete by pouring grated bottarga, lemon zest and red cabbage sprouts over the pasta.

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