Linguine with bottarga
Linguine con bottarga di tonno
Even in Italian supermarkets bottarga is a rare sight, so when I stumbled over a jar, I bought it and started looking for appropriate uses. Bottarga are dried roe of tuna or mullet. It is normally produced in Sardegna, Sicily or Tuscany and marketed as Mediterranean caviar. Still, it smells and looks like the powder you use to feed the goldfish in a freshwater aquarium. Nevertheless it is quite a delicacy, when sprinkled over a nice plate of pasta tossed in olive oil.
This time I’ve used homemade linguine with eggs. For years, I’ve insisted on making pasta with water and flour only, but after buying a litre of pasteurized egg yolks, I’ve found it a lot easier to achieve the right mix and texture. And a nice, firm, egg-based dough makes a great, unsticky fettuccine or linguine.
Good ready-made pasta can of course be used instead, and then this dish will be ready to serve in the time it takes to cook the pasta.