Ingredients
1 pound linguine
1/2 cup grated of Lefkas Mullet Bottarga
8 garlic cloves
1/2 cup parsley leaves
12 basil leaves
1/2 cup extra virgin olive oil
freshly ground black pepper
Preparation
Slice the garlic, finely chop the parsley, and tear the basil leaves.
Bring a large pot of salted water to boil and add the linguine. Stir the threads of pasta to prevent sticking.
Heat the olive oil and garlic in a large pan over medium heat and cook until the garlic is lightly golden around the edges.
Immediately add a couple tablespoons of pasta water to prevent the garlic from cooking further and remove from heat.
When the linguine is al dente, drain and add to the garlic and olive oil, pepper to taste, add the parsley, basil and half of the mullet bottarga, then toss and evenly combine. Transfer the pasta to bowls and add the remaining mullet bottarga.
