Pasta with bottarga sauce

Ingredients:

• 400 g (14 oz) Squid ink linguine or spaghetti (cooked "al dente - see just a tip, How to cook perfect spaghetti")
• 60 ml (2 fl oz) Extra virgin olive oil
• 1 Garlic clove
• 100 g (4 oz) Tuna roe or mullet roe (alternatively cod roe)
• A handful of flat leaf parsley (roughly chopped)
• Ground black pepper for seasoning

Note: for a hot version of the recipe, see "Optional bottarga sauce".

Direction

First and foremost, we need to grate the cod roe, like grating a piece of Parmesan cheese.

Next, boil the linguine pasta and while it is boiling, you can proceed with the sauce preparation.

Put the olive oil into the pan, heat the oil over a gentle heat and add the garlic, cut in slices.

Sweat the garlic off until it turns golden in colour, then remove it from the pan and discard it.

Next, move the pan away from the heat and leave the oil to cool down for a minute or so.

Then, add 2/3 of the grated cod roe into the pan. Give it a good stir. Add 2/3 of the parsley into the

Season with black pepper. Finally, add a couple of spoonfuls of the boiling water you are using to boil your

pasta. Stir to make a creamy mix. Now, your sauce is ready. Wait for the pasta to be perfectly cooked

al dente. When the pasta is cooked al dente, just before draining it, put the pan containing the sauce over the

heat again (high heat). Drain the pasta, but leave the pasta slightly wet. Add the pasta into the sauce pan.

Sprinkle with the remaining grated cod roe. Sprinkle with the remaining parsley and stir well for a minute.

Serve the pasta alla bottarga straightaway and have a nice glass of white wine. DO NOT add Parmesan

. cheese, you would spoil the whole dish