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Linguine alla bottarga




Linguine, pasta

200 oz

Extra virgin olive oil

to taste

Mullet roe

20 oz


1 sprig


1 wedge

first courses from Italy - Sardegna

Linguine alla bottarga

Linguine alla bottarga

with gluten with fish

ready in

10 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Linguine alla bottarga

Simple, tasty Sardinian Recipe

Linguine alla bottarga step 1

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.

Linguine alla bottarga step 2

step 2

Spilled oil add the slices of garlic and a couple of teaspoons (generous) of roe.

Linguine alla bottarga step 3

step 3

We fry everything, stirring and turn off the heat as soon as the garlic begins to brown.

Linguine alla bottarga step 4

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.

Linguine alla bottarga step 5

step 5

Do not add oil at this time: you can correct its amount in the pot once, but do not overdo it.

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