Elevate bottarga with this simple and refined linguine recipe. Combined with extra virgin olive oil, the fresh aroma of lemon and al dente pasta, bottarga brings its full briny intensity to this Mediterranean-inspired dish. A quick recipe to prepare, ideal for an elegant lunch or a delicious dinner.
Preparation: 10 minutes • Cooking time: 10 minutes
Ingredients for 2 people
- 200 g linguine
- 40 to 50 g bottarga
- 4 tablespoons extra virgin olive oil
- 1 organic unwaxed lemon
- 1 small garlic clove
- A few sprigs of chives or flat-leaf parsley
- Freshly ground black pepper
- Fleur de sel, used sparingly
Preparation
1. Prepare the bottarga
If necessary, carefully remove the membrane from the bottarga, then finely grate it. Set aside a few shavings for serving.
2. Cook the linguine
Bring a large pot of water to a boil. Lightly salt the water and cook the linguine according to the package instructions until al dente. Before draining, reserve a ladleful of the cooking water.
3. Prepare the aromatic base
Heat the olive oil in a large frying pan over low heat. Add the lightly crushed garlic clove and let it infuse for a few minutes without allowing it to brown. Remove the garlic before adding the pasta.
4. Toss the pasta
Add the linguine to the pan and gradually pour in a little of the reserved cooking water. Toss to create a light, emulsified sauce that coats the pasta.
5. Add the bottarga
Remove the pan from the heat. Add the grated bottarga and finely grated lemon zest. Gently toss. Add a few drops of lemon juice to taste and season generously with pepper.
6. Serve
Divide the linguine between the plates. Finish with a few bottarga shavings, a little chives or flat-leaf parsley and a drizzle of olive oil.
The Maison's Tip
As bottarga is naturally briny and delicately salted, taste the pasta before adding any salt. To preserve the full finesse of its aromas, add the bottarga off the heat and avoid cooking it directly.
For an even more refined presentation, serve the linguine with a few thin slices of bottarga placed on top at the last moment.