For the ABKS Grandi Classici series, Chef Alessandro Borghese prepared a Pasta Armando linguine with mullet bottarga.
Ingredients for 4 people- 400g of linguine Pasta Armando
- 100 g of mullet bottarga
- 1 desalted anchovy
- 2 cloves of garlic
- 1 sprig of parsley
- 1 lemon
- Extra virgin olive oil
- 1 sweet pepper
- Salt
- White wine
First, put the water on to boil, add the salt and, when it boils, throw in the pasta.
Separately, grate the bottarga and chop the parsley.
Place a desalted anchovy in a pan with extra virgin olive oil and two cloves of thinly sliced garlic. Add a little of the pasta cooking water and a splash of white wine; then raise the heat and let it evaporate.
Chop the bell pepper. Drain the Pasta Armando linguine directly into the pan, adding the parsley and bell pepper and tossing well.
Remove the pan from the heat and, while plating, add the bottarga and a little lemon zest.
Enjoy your meal!
