Chef: Gennaro Esposito

Spaghetti with Nocerino spring onions, mussels and mullet bottarga

  • 4 pessoas
  • dificuldade


  • 320 g De Cecco Spaghetti no. 12
  • 7 medium-sized Nocerino DOP spring onions
  • 8 green friariello chili peppers
  • 40 mussels
  • 30 g mullet bottarga (cured roe)
  • 50 g extra virgin olive oil
  • 2 basil leaves
  • 1 sprig wild fennel
  • 1 sprig thyme
  • 1 sprig parsley
  • Pepper to taste
Spaghetti n° 12


Thoroughly clean the mussels and steam them, opening them after cooking. Set the remaining water aside. Heat the oil in a skillet. Add the julienne-cut chili peppers and then the spring onions and fry lightly. Add the mussel water and the herbs and cook for a few minutes. Remove the herbs. In the meantime, cook the pasta in 4 litres of water with 30 g of salt (using a small amount of salt is recommended as the recipe is already very flavourful). When the pasta is ready, drain it and add it to the skillet, mixing well. Add the mussels and ground pepper. Serve in bowls and garnish with thinly sliced bottarga and a sprig of basil. Serve as soon as the dish is ready.