How to Cook Linguine & Bottarga | Elegant Pasta Dish

⇨ For written recipe: cutt.ly/fTd3gLv
**TIPS**
1. Make sure you only half-cook the pasta in the water (do half the cooking time it says on the packet).
2. To make it creamy, finish cooking the pasta in the frying pan with the oil, parsley and lemon zest - adding the pasta water bit by bit until it's cooked but always al dente.
3. As soon as you add that chopped parsley, add the boiling water straight away so it doesn't burn
3. Add the bottarga at the end off the heat.
INGREDIENTS
OLIVE OIL
1 CLOVE OF GARLIC
SALT
1 LEMON
PARSLEY
300g/11 oz LINGUINE
20g/1 oz BOTTARGA (GREY MULLET ROE)
This is one of the most particular spaghetti recipes on my channel and if you're looking for something a little bit different, this is the dish for you! Think of 'Bottarga' (Grey Mullet Roe) as our version of caviar...and when you use it in this pasta dish you'll be guaranteed to add that luxurious taste of the sea!
Enjoy!
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[@eustachionicoletti1708]

Piatto squisito,adoro la bottarga. Mi e' venuta una fame....