linguine con bottarga

linguine with dried tuna roe


1     pound linguine
1/2  cup grated bottarga (dried tuna roe)
8     garlic cloves
1/2  cup parsley leaves
12   basil leaves
1/2  cup extra virgin olive oil
         freshly ground black pepper
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Slice the garlic, finely chop the parsley, and tear the basil leaves..

Bring a large pot of salted water to boil and add the linguine. Stir
the threads of pasta to prevent sticking.

Heat the olive oil and garlic in a large pan over medium heat and
cook until the garlic is lightly golden around the edges.
Immediately add a couple 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, pepper to taste, add the parsley, basil and half of the
bottarga, then toss and evenly combine. Transfer the pasta to
bowls and add the remaining bottarga.
                                                           the food of the eolian islands and sicily