4 ounces bottarga
12 tablespoons (6 ounces) sweet butter, at room temperature
Freshly ground black pepper
1 pound spaghetti or tagliatelle
15 springs Italian parsley, leaves only
20 fresh mint leaves

How to make the Linguine alla bottarga:

Prepare the sauce: Remove the skin from the bottarga and cut it into pieces. Place the butter along with the bottarga in a blender or food processor and blend until very smooth. Remove from the blender, add a large pinch of pepper and refrigerate in a glass or crockery bowl, covered, until needed.

Cook the pasta in salted water for 10 minutes.

Meanwile, remove the bottarga butter from the refrigerator, cut it into pieces and place it on large serving platter. When the pasta is ready, drain it and transfer to the prepared platter. Mix very well to melt the butter completely. Sprinkle with parsley and mint, mix again and serve.

This recipes is better when used with fresh made pasta, see Bugialli’s book for full recipe.

Serves 6-8

Regional recipe from Sicily and Sardinia