Recipe from www.italyum.com

  • Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes PrintButton
127
com_content.article
(4 votes, average 3.50 out of 5)
Roe Linguine (Linguine alla bottarga)3.50 out of 50 based on 4 voters.


Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 1

 

Preparation time: 5 mins
Cooking: 10 mins

Difficulty: Easy

I regard this recipe as a super delicacy for seafood lovers. Bottarga is tuna or mullet roe, in origin used by the people of Sardinia and Sicily to make the sauce (bottarga sauce) to top their pasta. You can find the bottarga in any good Italian deli shop. In my case, now living on the west coast of Scotland, the only bottarga I can find locally is made of cod roe, which is nearly as good as the others. For the pasta, I have used squid ink linguine so you can better see the contrast of the bottarga sauce over the pasta, however you can use normal linguine pasta or spaghetti. Here, I am giving you the basic recipe and inside the recipe you will also find a link featuring a slightly different way to prepare the bottarga sauce so that you will have a couple of options available.

 

SERVES 4 

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 2

Ingredients (Metric & Imperial measurements)

  • 400 g (14 oz) Squid ink linguine pasta (alternatively use plain linguine)
  • 60 ml (2 fl oz) Extra virgin olive oil
  • 1 Garlic clove
  • 115 g (4 oz) Tuna roe or mullet roe (alternatively cod roe)
  • A handful of flat leaf parsley (roughly chopped)
  • Ground black pepper for seasoning
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.

 

Ingredients (U.S. measurements)

  • 14 ounces Squid ink linguine pasta (alternatively use plain linguine)
  • 4 tablespoons (1/4 cup) Extra virgin olive oil
  • 1 Garlic clove
  • 4 ounces Tuna roe or mullet roe (alternatively cod roe)
  • A handful of flat leaf parsley (roughly chopped)
  • Ground black pepper for seasoning

 

Note: for a hot version of the recipe, check for “hot bottarga sauce”, featured in the top tips of the website.

 

Directions:

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 3

First and foremost, we need to grate the cod roe, like grating a piece of Parmesan cheese.

 

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 4

Next, boil the linguine pasta and while it is boiling, you can proceed with the sauce preparation.

 

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 5

Put the olive oil into the pan, heat the oil over a gentle heat and add the garlic, cut in slices.

 

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 6

Sweat the garlic off until it turns golden in colour, then remove it from the pan and discard it.

 

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 7

Next, move the pan away from the heat and leave the oil to cool down for a minute or so.

 

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 8

Then, add 2/3 of the grated cod roe into the pan.

 

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 9

Give it a good stir.

 

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 10

Add 2/3 of the parsley into the pan.

 

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 11

Season with black pepper.

 

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 12

Finally, add a couple of spoonfuls of the boiling water you are using to boil your pasta.

 

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 13

Stir to make a creamy mix.

 

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 14

Now, your sauce is ready. Wait for the pasta to be perfectly cooked al dente.

 

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 15

When the pasta is cooked al dente, just before draining it, put the pan containing the sauce over the heat again (high heat).

 

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 16

Drain the pasta, but leave the pasta slightly wet.

 

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 17

Add the pasta into the sauce pan.

 

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 18

Sprinkle with the remaining grated cod roe.

 

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 19

Sprinkle with the remaining parsley and stir well for a minute.

 

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes WebPhoto 20

Serve the pasta alla bottarga straightaway and have a nice glass of white wine. Please, do not add Parmesan cheese, or any other cheese; you would spoil the whole dish.

 

Buon appetito!  

Print recipe: Roe Linguine (Linguine alla bottarga) | Pasta recipes Federico

Federico Pezzaioli

Thank you for using this recipe from www.italyum.com