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Linguine alla bottarga
ingredients
servings
2
Linguine, pasta
200 grams
Extra virgin olive oil
to taste
Mullet roe
20 grams
Parsley
1 sprig
Garlic
1 wedge
first courses from Italy - Sardegna
Linguine alla bottarga
Linguine alla bottarga
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Simple, tasty Sardinian Recipe
preparation
step 1
The main problem to have a good result is the amount of oil we're going to use, we must not exaggerate, my advice is to ensure that when warm covers the bottom of the pan.
step 2
Spilled oil add the slices of garlic and a couple of teaspoons (generous) of roe.
step 3
We fry everything, stirring and turn off the heat as soon as the garlic begins to brown.
step 4
Meanwhile we will have cooked linguine that will drain al dente given that we will have stir-fry for at least a couple of minutes add the roe and parsley.
step 5
Do not add oil at this time: you can correct its amount in the pot once, but do not overdo it.
