Linguine with Bottarga Recipe
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Ingredients for 2 people:
200g Spaghetti or Farfalle or Linguine Liguori, 80g grated bottarga, High-quality extra virgin olive oil, 1 garlic clove (optional), Chopped chili pepper (optional), Finely chopped fresh parsley, Coarse salt for the pasta water.
Preparation:
Bring plenty of salted water to a boil in a large pot and cook the pasta.
In a large skillet, heat plenty of extra virgin olive oil over low heat. If desired, add a peeled garlic clove and a little chopped chili pepper. Gently sauté the garlic until golden, then remove it.
Drain the pasta al dente, reserving a ladle or two of the cooking water. Transfer the pasta directly to the skillet with the flavored oil.
Turn off the heat. Add most of the grated bottarga and a ladle of the cooking water. Stir vigorously (mantecate) to emulsify the oil and water, creating a cream that coats the pasta. The hot water and oil bind the seasoning and the bottarga, preventing it from “cooking” and losing its delicate aroma.
Add the chopped fresh parsley and stir again. Taste and, if necessary, add a pinch of salt (be careful: the bottarga is already very salty).
Plating: Serve immediately, garnishing each plate with the remaining grated bottarga and a drizzle of extra virgin olive oil.
Tips: The key to excellent pasta with bottarga is using high-quality ingredients, especially the oil and the bottarga itself.
Do not cook the bottarga directly over high heat; the residual heat from the pasta and the cooking water are sufficient to enhance its flavor.
The starch released by the pasta into the cooking water is essential for successful stirring.
