Ingredients
400 g Garofalo Linguine- 2 small pinches of saffron
- 150 g mullet bottarga
- 1 clove of garlic
- Extra virgin olive oil (as required)
- Salt to taste
Linguine with saffron and mullet bottarga
Bring salted water to the boil in a saucepan and add one small pinch of saffron. Cook the pasta for half the time indicated on the packet. Meanwhile, put the oil in a frying pan, fry a whole clove of garlic and, as soon as it is golden brown, remove it with the help of a spoon. Remove the pasta from the boiling water with a slotted spoon, put it into the frying pan and continue cooking it, adding a ladle of cooking water at a time to complete the cooking. Add the second pinch of saffron into the last ladle of cooking water before adding it to the pasta. Continue cooking until the water is completely absorbed, then turn off the heat, add the bottarga and serve.
Preparation
1
Bring salted water to the boil in a saucepan and add one small pinch of saffron. Cook the pasta for half the time indicated on the packet. Meanwhile, put the oil in a frying pan, fry a whole clove of garlic and, as soon as it is golden brown, remove it with the help of a spoon. Remove the pasta from the boiling water with a slotted spoon, put it into the frying pan and continue cooking it, adding a ladle of cooking water at a time to complete the cooking. Add the second pinch of saffron into the last ladle of cooking water before adding it to the pasta. Continue cooking until the water is completely absorbed, then turn off the heat, add the bottarga and serve.