Linguine alla Bottarga in Three Easy Steps - Profood Limited
  • Linguine alla Bottarga in Three Easy Steps

Ingredients
Linguine
Grey Mullet Bottarga (Pre-grated or Whole)
Extra-Virgin Olive Oil
Salt, pepper and garlic to taste

Method

  1. Finely grate your bottarga (unless pre-grated) and cover with a good extra-virgin olive oil, add a crushed clove of garlic and leave to marinade for a few hours.
  2. Boil some water, add your spaghetti and cook until the strands are slightly under al dente. Meanwhile, pour the marinated bottarga mixture into a pan and gently heat. Add a little pasta water to thicken the sauce.
  3. Remove the garlic once your pasta is ready. Drain and toss all that goodness together. Serve, snap a couple of Instagram picks (quick, before it gets cold), and enjoy. Additionally, you can garnish with some lemon zest and parsley. Get creative and don’t forget to tag us.

About The Author

A native Italian-Austrian based in Hong Kong, Tamara Agusta is a branding expert, integrative nutrition fanatic, aspiring yogi, food nerd, and the General Manager at Profood Hong Kong. Beautiful designs make her happy, and she cannot live without avocados, airplanes, coffee (MOGI, of course) or Evernote. Follow her on Instagram.




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