Thursday, March 28, 2013

Linguine alla Bottarga

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...

  • 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
  • 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.

Serves 4 as main dish