Linguine with Bottarga

Ingredients

• 300g of fresh linguine (gluten-free option)
• 1/2 Bottarga La Maison Nordique
• 250ml coconut milk
• 1 tablespoon of sunflower oil with white truffle La Maison Nordique
  
• 1 clove of garlic
• 1 half lemon
• Fleur de sel with truffle
• Pepper

Preparation

• 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!