recipes
Linguine Bottarga
Ingredients
- 8 tbsp extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 30ml wine
- 250g linguini
- 25g bottarga
- 2 bunches Italian parsley, finely chopped
- 100g tumbrel fish
- Zest of 2 lemons
Method
Bring a pan filled with water to the boil with 2 tablespoons salt. In a 12- to 14-inch sauté pan, heat olive oil add fish, garlic wine over low heat until just fragrant, about 2 minutes, and remove from heat. Cook the linguini according to package instructions until just al dente. Drain and pour into oil mixture and add parsley. Toss to mix well over medium heat and pour into warmed serving bowl. Shave the bottarga over bowl, sprinkle with lemon zest and serve immediately.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.