Linguine Con Mullet Bottarga – a delicious recipe with linguine, Lefkas Mullet, garlic, parsley, basil, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Slice the garlic, finely chop the parsley, and tear the basil leaves.
2
Bring a large pot of salted water to boil and add the linguine. Stir the threads of pasta to prevent sticking.
3
Heat the olive oil and garlic in a large pan over medium heat and cook until the garlic is lightly golden around the edges.
4
Immediately add a couple tablespoons of pasta water to prevent the garlic from cooking further and remove from heat.
5
When the linguine is al dente, drain and add to the garlic and olive oil, pepper to taste, add the parsley, basil and half of the mullet bottarga, then toss and evenly combine. Transfer the pasta to bowls and add the remaining mullet bottarga.
6
www.bottargaclub.com
640
kcal
Calories
33
g
Fat
77
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound linguine, 1/2 cup grated of Lefkas Mullet Bottarga, 8 garlic cloves, 1/2 cup parsley leaves, and more.
Yes, Linguine Con Mullet Bottarga falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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