Tagliatelle with Fava Beans and Bottarga

Method

1. Slice the fresh spring onion (cipollotto) thinly.
2. Gently sauté the spring onion in extra-virgin olive oil over low heat.
3. Add a clove of garlic (peeled and left whole) and a bit of chili pepper.
4. Add the anchovies in oil and stir until they dissolve into the oil.
5. Turn up the heat and add the shelled fava beans. Stir.
6. Add a splash of water and cook the fava beans until tender, about 5 minutes.
7. Meanwhile, grate some bottarga and set aside.
8. Add fresh savory and basil leaves to the pan, then remove the garlic clove if desired.
9. Cook the tagliatelle in boiling salted water according to package instructions (about 4 minutes).
10. Drain the pasta al dente, reserving some pasta water.
11. Toss the pasta into the fava bean sauce, adding a little pasta water if needed to loosen.
12. Add some grated bottarga and mix well.
13. Serve the pasta, topping with shaved raw bottarga, chopped spring onion greens, and a drizzle of olive oil.