Linguine with Tuna Bottarga*

Ingredients for 4 servings:

350g linguine pasta
50g CALLIPO TUNA BOTTARGA in extra virgin olive oil
400g tomatoes
A handful of basil
Extra virgin olive oil and salt (t.t.)



In a bowl, add 3 spoonfuls of extra virgin olive oil and the CALLIPO BOTTARGA TUNA, the basil (washed, dried and chopped), oregano, juice of one lemon and a sprinkling of pepper. Cover with a lid and leave to marinate for two hours.
Dice the tomatoes and pan-cook over a low heat with 3 spoons of oil and garlic. Boil the linguine in copious amounts of salted water, drain when al dente and add to the pan with the tomatoes.
Mix the tuna bottarga with the marinade, mix together and pan-fry for a minute over a high heat.
To serve, add another handful of pepper (to taste).

* Fish eggs

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