Typical dish from Trapani and Syracuse (Vachino, Rosolini, Vindicari).
After straining the spaghetti, dress it with olive oil and spread abundantly grated bottarga on it.
Dress the spaghetti with a <<buttarica sauce>> prepared by mixing these ingredients in proportion: 1 tablespoon of grated eggs of tunny; 1 tablespoon olive oil; 1 teaspoon minced parsley; 2 finely minced leaves basil; chopped ½ clove of garlic; add a little hot water and stir until creamy.
