Fresh citrus notes, salty elegance and aromatic depth – a Mediterranean summer dream
Tender spaghetti is combined with aromatic lemon butter, finely chopped spring onions and fine bottarga to create a sophisticated, simple dish full of maritime finesse. The recipe thrives on the interplay of freshness, saltiness and a hint of umami, which is given a special kick by the bottarga – dried roe from mullet or tuna. Ideal for hot days when you want a little effort but a lot of flavor on your plate.
Ideal wine pairing: Lugana DOC (Veneto or Lombardy, Italy)
The Lugana DOC from the southern shore of Lake Garda shows its full strength here: With its floral aromas, subtle citrus notes, mild acidity and slightly mineral structure, it blends perfectly with the salty and citrusy components of the dish. It supports the delicate texture of the pasta, enhances the freshness of the spring onions and wonderfully absorbs the buttery sauce with its gentle creaminess. Its Mediterranean character brings a summery lightness to the pairing without masking the subtle nuances of the bottarga.
Further wine recommendations:
1st Vermentino di Gallura DOCG (Sardinia, Italy) A Vermentino from the coast of Sardinia offers a salty sea breeze in the glass. Its tangy freshness, paired with herbal citrus notes, harmonizes fantastically with the bottarga. The light body, combined with lively acidity, makes it the ideal contrast to the buttery sauce and enhances the freshness of the spring onions.
2nd Assyrtiko (Santorini PDO, Greece) This mineral white wine from volcanic soil has salty notes, citrus fruit and a taut acidity. It picks up on the marine notes of bottarga, while countering them with freshness and structure. An ideal partner for warm days and Mediterranean pasta, accompanying both salty depth and citrus aromas.
3rd Gavi di Gavi DOCG (Piedmont, Italy) Gavi from the Cortese grape convinces with green apple fruit, freshness and a delicate bitter almond note. The bright citrus fruit accompanies the lemon butter, while its fine minerality adds depth to the dish. Gavi brings an elegant coolness that goes wonderfully with bottarga.
4th Albariño (Rías Baixas DO, Galicia, Spain) A Spanish classic for seafood. With aromas of lime, white peach and a salty undertone, it harmonizes wonderfully with bottarga. The crisp acidity and fresh finish bring lightness to this dish and emphasize its Mediterranean character.
5th Etna Bianco DOC (Sicily, Italy) This Sicilian volcanic wine from Carricante offers an intense minerality paired with citrus freshness and subtle herbal spice. It forms an aromatic bridge between lemon, pasta and bottarga. Its structure gives the dish a backbone and elegantly enhances the maritime notes.
The recipe:
Spaghettoni mit Zitrone, Frühlingszwiebeln & Bottarga
Cooking utensils
- 1 Großer Topf für die Pasta
- 1 PfanneReibe für Bottarga
- 1 Zitruspresse
- 1 Schneidebrett und Messer
Ingredients
Pasta & Sauce
- 200 g Spaghettoni
- 2 EL Butter
- 1 Bio-Zitrone Abrieb und Saft
- 2 Frühlingszwiebeln in feine Ringe geschnitten
- 20 g Bottarga frisch gerieben
- Salz nach Geschmack
- Schwarzer Pfeffer aus der Mühle
Preparation
Pasta garen
- Spaghettoni in reichlich Salzwasser al dente kochen
Sauce zubereiten
- Butter in einer Pfanne schmelzen lassen
- Zitronenabrieb und -saft sowie Frühlingszwiebeln hinzugeben und kurz andünsten
- Mit wenig Nudelwasser cremig binden
Anrichten
- Pasta in der Sauce schwenken, Bottarga unterheben
- Mit schwarzem Pfeffer und frischer Bottarga servieren
Empfohlene Beilagen
- Rucolasalat mit Zitronen-Dressing
- Ciabatta mit Meersalzbutter
- Gedämpfter grüner Spargel mit Olivenöl
