🍝 Linguine with bottarga
Linguine alla bottarga is a Sardinian-style pasta tossed with garlic-infused olive oil and finished with grated bottarga, the salted and dried roe of grey mullet or tuna. The roe melts into the hot pasta, giving an intense, briny, savoury flavour, brightened with lemon zest and juice. It is served simply, with an extra grating of bottarga on top.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 360 g linguine
- 40 g bottarga, finely grated
- 2 garlic cloves, sliced
- 3 tbsp olive oil
- 1 lemon, zest and juice
- Parsley to serve (optional)
Method
- Cook the linguine in lightly salted water (bottarga is salty) until al dente; keep some pasta water.
- Warm the oil with garlic for 2 minutes over low heat.
- Add the pasta, a splash of pasta water, lemon zest and a squeeze of juice and toss.
- Off the heat, stir in most of the bottarga, then grate the rest on top and serve.
How to make it lighter
- Bottarga is intensely flavoured, so a little goes a long way — no need for extra fat.
- 1 tbsp olive oil ≈ 120 kcal; 2 tbsp is plenty for four servings.
- Pair with a large salad or steamed greens and keep the pasta to 70–80 g dry per person.
History
Bottarga has long been produced in Sardinia and Sicily, where mullet and tuna roe are salted and dried to preserve them; it is sometimes called the 'caviar of the Mediterranean'. Pasta with bottarga is today a signature dish of Sardinian restaurants.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →