Linguine with Bottarga

For 2 people
Difficulty: Easy
Time: 20 minutes



  • Cook the linguine in plenty of salted water.
  • Meanwhile, chop the garlic finely and grate about 30g of bottarga.
  • In a skillet, cook the coconut milk, minced garlic, fleur de sel and pepper.
  • Spread the cheese mixture generously on your bread
  • Add the sunflower oil and grated bottarga.
  • Mix the mixture until you get a smooth yellowish sauce.
  • Add the juice of half a lemon and mix.
  • Once the linguine is cooked al dente, drain and add to the pan.
  • Simmer for 3 minutes over medium heat, covered.
  • Thinly slice the Bottarga lengthwise until you obtain 14 strips of 2-3mm (about 60g).
  • Dress up the linguine and the strips of Bottarga and enjoy.

We wish you an excellent tasting!