![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA1GtxG1drvHIxm6JGGhOjXeSxDzr7djOiVPXuKbu1dF185hWzoMGZ3wWE6W6RJihWjflSnFvCJEGcv50bK3jKq25hL4zHL0gklYH0MQIe5iL6-Z5Fw-Cp5p44kP4gz2CNsniOSTM2VEmd/s1600/bottargalinguine3-3.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiInmnVxr85nrzLgVlj5y9j08w4e-oPqvsu8CqGR1Dp6KjakV7hHTELvC0IUIU7OjxCo8XeqQW9ul4Z9Lz6JMOie_hJ_SwvtHgvoFPowxbvxLeWTxU4MeVvU1bewTj_3_2kkMiNfz6_qfVi/s1600/bottarga1-1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDvZSnTaz0eqwUp3NRNIMfeZgoE1tTOxw5O-Ly9WET1h8_PHKRY3477_GXGJBAFG5Lwd0yxl5Dabb_fx8j3nnit8waYVV3Cwbf8C-8qPH-jQvMQ2gk1nLfmOI06wzPp_Su03IF5Ef-x5tE/s1600/bottargalinguine1-1.jpg)
Serves 4 as main dish
Yummy! This looks amazing. What a simple dish with so much flavor.
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