Roe Linguine (Linguine alla bottarga)

Roe Linguine (Linguine alla bottarga) | Pasta recipes
Roe Linguine (Linguine alla bottarga) | Pasta recipes

Roe Linguine (Linguine alla bottarga)

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 theĀ 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 findĀ aĀ linkĀ featuring a slightly different way to prepare the bottarga sauce so that you will have a couple of options available.
Note: for a hot version of the recipe, check for ā€œhot bottarga sauceā€, featured in the top tips of the website.
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Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 650 kcal

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Ingredients
 

  • 400 grams (14 oz) Squid ink linguine pasta (alternatively use plain linguine)
  • 60 ml (2 fl oz) Extra virgin olive oil
  • 1 Garlic clove
  • 115 grams (4 oz)Ā Tuna roe or mullet roe (alternatively cod roe)
  • A handful of flat leaf parsley (roughly chopped)
  • Ground black pepper for seasoning

Instructions

  • First and foremost, we need to grate the cod roe, like grating a piece of Parmesan cheese.
    Roe Linguine (Linguine alla bottarga) | Pasta recipes
  • Next, boil the linguine pasta and while it is boiling, you can proceed with the sauce preparation.
    Roe Linguine (Linguine alla bottarga) | Pasta recipes
  • Put the olive oil into the pan, heat the oil over a gentle heat and add the garlic, cut in slices.
    Roe Linguine (Linguine alla bottarga) | Pasta recipes
  • Sweat the garlic off until it turns golden in colour, then remove it from the pan and discard it.
    Roe Linguine (Linguine alla bottarga) | Pasta recipes
  • Next, move the pan away from the heat and leave the oil to cool down for a minute or so.
    Roe Linguine (Linguine alla bottarga) | Pasta recipes
  • Then, add 2/3 of the grated cod roe into the pan.
    Roe Linguine (Linguine alla bottarga) | Pasta recipes
  • Give it a good stir.
    Roe Linguine (Linguine alla bottarga) | Pasta recipes
  • Add 2/3 of the parsley into the pan.
    Roe Linguine (Linguine alla bottarga) | Pasta recipes
  • Season with black pepper.
    Roe Linguine (Linguine alla bottarga) | Pasta recipes
  • Finally, add a couple of spoonfuls of the boiling water you are using to boil your pasta.
    Roe Linguine (Linguine alla bottarga) | Pasta recipes
  • Stir to make a creamy mix.
    Roe Linguine (Linguine alla bottarga) | Pasta recipes
  • Now, your sauce is ready. Wait for the pasta to be perfectly cooked al dente.
    Roe Linguine (Linguine alla bottarga) | Pasta recipes
  • When the pasta is cooked al dente, just before draining it, put the pan containing the sauce over the heat again (high heat).
    Roe Linguine (Linguine alla bottarga) | Pasta recipes
  • Drain the pasta, but leave the pasta slightly wet.
    Roe Linguine (Linguine alla bottarga) | Pasta recipes
  • Add the pasta into the sauce pan.
    Roe Linguine (Linguine alla bottarga) | Pasta recipes
  • Sprinkle with the remaining grated cod roe.
    Roe Linguine (Linguine alla bottarga) | Pasta recipes
  • Sprinkle with theĀ remaining parsley and stir well for a minute.
    Roe Linguine (Linguine alla bottarga) | Pasta recipes
  • Serve the pasta alla bottarga straightaway and have a nice glass of white wine.Ā Please, do notĀ add Parmesan cheese, or any other cheese; you would spoil the whole dish.
    Roe Linguine (Linguine alla bottarga) | Pasta recipes
Enjoyed the recipe?Buy us a glass of wine!
Federico
Jeremy

Buon appetito! Thank you from Federico (recipe Maestro) and Jeremy (web Geek).

Nutrition

Calories: 650kcal
Keyword Pasta
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Published
Categorised as Pasta

By Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.

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