METHOD
1. Bring a large pan of salted water to the boil, and then cook the pappardelle according to the instructions on the packet.
2. While you are waiting for the pasta to cook, heat a large non-stick frying pan, add the oil, garlic and butter. When the butter starts to brown add the sturgeon livers and cook for 2 minutes or until the livers are just cooked, tossing the livers every now and then. Add the parsley, vermouth and lemon juice to the pan and cook for a further 30 seconds, season with salt and pepper. Remove from the heat and leave in a warm place.
3. When the pasta is cooked, drain reserving a ladle full of the water from the pan.
4. In a large bowl toss together the pasta and livers and reserved water, then divide between 4 warm bowls, then grate over the bottarga and serve straight away.
