Linguine Alla Bottarga (sardinian Bottarga Linguine)
Linguine alla Bottarga is a classic Sardinian dish that showcases the island's culinary tradition. This simple yet elegant pasta dish features linguine tossed in a flavorful sauce made from grated bottarga, a delicacy of salted, cured fish roe.
Ingredients
- 8 oz linguine
- 2 oz bottarga, grated
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- Red pepper flakes, to taste
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the linguine.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1-2 minutes until the garlic is fragrant.
- Add the grated bottarga to the skillet and stir to combine with the garlic and oil. Cook for 1-2 minutes, then remove from heat.
- Transfer the cooked linguine to the skillet with the bottarga sauce. Toss to coat the pasta evenly, adding a splash of reserved pasta water if needed to loosen the sauce.
- Season with salt and black pepper to taste. Serve the linguine alla bottarga in individual plates, garnished with chopped fresh parsley.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 10 minutes
- Total time:
- 20 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 400 per serving
- Carbohydrates
- 40g
- Protein
- 15g
- Fat
- 20g
Supplies
Pot Skillet Colander
Tools
Pasta server Tongs
Serving suggestions
Serve the Linguine alla Bottarga with a crisp white wine and a side of fresh mixed greens for a complete meal.
Tips & tricks
For the best flavor, use high-quality bottarga and adjust the amount of red pepper flakes to your preferred level of spiciness.
Cost
$15