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Linguini alla bottarga

[slideshow_deploy id=’1516’]


  • 400gr. linguini
  • 1 spring onion
  • a handfull of parsley, chopped
  • 120ml. dry white wine
  • 2 garlic cloves (medium size or one big)
  • juice of half a lemon
  • zest of one lemon
  • 4 tbsp grated bottarga
  • thinly sliced bottarga, a few slices for each plate
  • parmesan cheese, grated
  • 4 tbsp olive oil
  • freshly ground pepper


  1. Cook the pasta al dente.
  2. Heat the olive oil in a large pan, sizzle the onion and garlic. Add the wine when garlic starts turning light brown. Lower the heat to medium and simmer for a few minutes until the alcohol evaporates. Set aside and wait till it cools down.
  3. Add the lemon juice, zest, parsley and grated bottarga.
  4. Mix well with the linguini and serve. Add the sliced bottarga.
  5. Season with pepper and add parmesan cheese to your liking.


Linguini alla bottarga

Linguini alla bottarga

Published in Fish Pasta / Rice / Quinoa Recipes


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