Linguine with mullet roe (bottarga)

Serves 4
  • - 2 tbsp parsley, finely chopped
  • - 110g grated bottarga
  • - 8 garlic cloves, sliced
  • - 8 tbsp extra virgin olive oil
  • - 500g linguine

How to prepare:

Bring a large pan of salted water to the boil. Add the linguine and stir to prevent the pasta strands from sticking together.

Heat the olive oil and garlic together in a large pan over a medium heat and cook until the garlic is lightly golden around the edges. Immediately add a couple of tablespoons of pasta water to prevent the garlic from cooking further and remove from heat.

When the linguine is al dente, drain and add to the garlic and olive oil with half the bottarga. Toss and evenly combine.

Transfer the pasta to four bowls and add the remaining bottarga, a sprinkle of freshly ground black pepper and parsley to garnish.

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