Linguine alla Bottarga


  • 1 pound linguine (or any pasta of your choice)
  • 4 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon chili flakes
  • 6 ounces Bottarga, grated
  • 2 tablespoons chopped parsley
  • 1 tablespoon grated lemon zest
  • Boil some water in a large pot, add 1/2 tablespoon of salt. Add linguine into the pot and cook until al dente.
  • In a large skillet, heat oil, add garlic and chili flakes. Cook until the garlic turns golden brown in color. Add 1/2 of the grated Bottarga, and stir. Turn off the heat. 
  • Drain pasta and add to the skillet. Add parsley and toss together to combine.
  • Divide pasta into individual plates, sprinkle with the remaining bottarga and lemon zest. Serve immediately.
Serves 4