- 200 g. black linguine (or regular pasta)
- 6 cherry tomatoes
- 6 asparagus, chopped
- 1 spoonful of Trikalinos bottarga powder
- 1 garlic clove, crushed
- extra virgin olive oil
- zest of a lime
- 1 spoonful of chopped chives
- salt & pepper
Boil the linguine according to the cooking time suggested on the package.
In the meantime, sauté garlic in a saucepan with extra virgin olive oil. When garlic turns golden, discard it.
Add the cherry tomatoes and toss in the oil for about 2 minutes. Pour in the asparagus and stir until soften.
Add cooked pasta in the saucepan with a couple of tablespoons of water –to which the pasta was boiled and add the bottarga powder. Stir for 2 minutes and sprinkle chopped chives, lime zest, season with salt and pepper. Serve in two dishes and drizzle with more extra virgin olive oil.