About this recipe:I have an emotional bond to this dish, which harks back to days spent on the Tuscan coast and to the first memory of a bottarga, with my mother expertly choosing the piece that would give her our fullest appreciation for this new flavour.
500g linguine pasta
4 tablespoons olive oil
1/4 small onion, finely chopped
salt and pepper to taste
2 lemons, zested and juiced
2 courgettes, sliced to thin rounds
1 handful parsley, finely chopped
6 tablespoon grated bottarga
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Method Prep:15min › Cook:15min › Ready in:30min
Place a generous pot of salted water to boil. Add the pasta.
Soften the onion in half the oil with a pinch of salt and the lemon zest. Add the courgettes and sauté until they are soft, about 10-15 minutes. Season to taste with salt and pepper.
Drain the pasta when it is about 3 minutes away from the cooking time suggested on the packet. Drop the linguine into the frying pan with the courgette, and finish cooking by adding the necessary cooking water in small batches. With the last batch, add the remaining olive oil to give it creaminess and shine.
Turn off the heat and sprinkle with the bottarga and parsley. Mix well, finish with a few drops of lemon juice to taste and serve immediately.
Bottarga is a cured fish roe, enjoyed throughout the Mediterranean. If you cannot find bottarga, use another roe, such as cod roe.