spaghetti with raisins and cinnamon, very different to the savory dishes of today, like this one. bottarga is a solid block of dried fish eggs, tuna in this case. tony is so proud of his signature dish he has named it spaghettony. >> garam. this is like what the romans used to make. >> right. this is the secret to the flavor. this gives it that intensity. garam was sort of like roman ketchup... sort of, maybe. tony then adds lemon zest, sicilian of course, and an avalanche of bottarga. on top he adds salted, dehydrated fried capers for
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