| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| linguine con bottarga linguine with dried tuna roe ingredients: 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 |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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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. |
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