Fine ribbons tossed in oil and pasta water, then blanketed with grated cured grey mullet roe. Salt, iodine and almost nothing else, the plainest good plate in Alghero.

Bottarga di muggine is grey mullet roe salted, pressed and air dried into a hard amber block, a Mediterranean preservation technique that Sardinia has practised for centuries and now exports as one of its signature products. The pasta dish is deliberately austere, because the roe carries the whole flavour and heat destroys it. Alghero kitchens grate it over tagliolini at the pass, sometimes with pecorino, sometimes with lemon zest. Al Refettorio serves a version with pecorino, and Nautilus uses the same roe over spaghetti with clams.

3 editor picks for Tagliolini alla bottarga in Alghero, ranked by editorial score. All Alghero signature dishes · Tagliolini alla bottarga across every city.