Yields
4 servings
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ingredients
1
lb(s) linguine
7
Tbsp unsalted butter, cut into small pieces
⅓
cup finely chopped shallot
½
cup white wine
½
oz bottarga
1
Tbsp chopped fresh parsley
1 ½
tsp coarse salt
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directions
Step 1
Cook pasta according to package directions. Drain pasta. Set aside.
Step 2
Melt 6 tablespoons butter in a large sauté pan over medium/low heat. Add the shallots. Cook gently for 5 minutes or until soft but not browned.
Step 3
Add the wine and simmer 2 minutes until slightly reduced.
Step 4
Finely grate and chop the bottarga. Add bottarga.
Step 5
Add 1½ tsp. salt, remaining tablespoon of butter and the parsley.
Step 6
Add the pasta to the pan and toss.