Linguine alla Bottarga

Click here to print the recipe

I had been wanting to try this recipe since, oh...hmm...maybe about 2 years ago. The problem was, I did not even know where to purchase a Bottarga other than ordering it online.

Until recently, I found one in this lovely store in Berkeley. 

But what is Bottarga? It's a dried and cured tuna or grey mullet roe sack, originally from Sardinia but also very popular in Italy.

Combined with plain pasta of your choice, a little bit of garlic and olive oil, you can literally taste the ocean in your mouth. I mean, it's good. 

It's really, really good...

Ingredients:

• 1 pound linguine (or any pasta of your choice)
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon chili flakes
• 6 ounces Bottarga, grated
• 2 tablespoons chopped parsley
• 1 tablespoon grated lemon zest

Directions:

• Boil some water in a large pot, add 1/2 tablespoon of salt. Add linguine into the pot and cook until al dente.
• In a large skillet, heat oil, add garlic and chili flakes. Cook until the garlic turns golden brown in color. Add 1/2 of the grated Bottarga, and stir. Turn off the heat. 
• Drain pasta and add to the skillet. Add parsley and toss together to combine.
• Divide pasta into individual plates, sprinkle with the remaining bottarga and lemon zest. Serve immediately.

Serves 4 as main dish