Project Description

Ingredients :

  • 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.