Whole wheat linguine with swordfish sauce and bottarga (mullet) is a delicious and quick-to-make dish. Perfect for any occasion, I prepared it in about an hour, with much satisfaction. Made with swordfish steaks I had forgotten in the freezer, it was created by chance, definitely worth making again, as we were delighted, and it is also beautiful to see. I love this fish with pasta, it enhances the flavor, remains tender, and very tasty, combined with the bottarga it gives that extra touch that was missing, try it to believe it
Here are other pasta recipes:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 483.32 (Kcal)
- Carbohydrates 50.78 (g) of which sugars 3.02 (g)
- Proteins 33.17 (g)
- Fat 15.26 (g) of which saturated 2.74 (g)of which unsaturated 8.99 (g)
- Fibers 5.70 (g)
- Sodium 635.79 (mg)
Indicative values for a portion of 203 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for linguine with swordfish sauce and bottarga
- 1 lb swordfish
- as needed olive oil
- 1 clove Piacenza white garlic
- 1 1/2 cup dry white wine
- 3 tbsp tomato sauce
- 1 1/2 cup milk
- as needed salt
- as needed pepper
- 10.5 oz whole wheat linguine
- as needed mullet bottarga
Tools for whole wheat linguine
- Pan stovetop or deep pan
- Pot or tall and narrow pot
Preparation of whole wheat linguine with swordfish sauce and bottarga
Take the swordfish slices, from which I removed the skin, and cut them into pieces. In a pan add a little oil and garlic, let it sauté, when the garlic is golden remove it and add the fish. Deglaze with half a cup of white wine and let it evaporate.
Meanwhile, in a pot put the water for the pasta, bring to a boil, and add the linguine.
Meanwhile, add 2 or 3 tablespoons of tomato sauce, half a cup of milk, salt, and pepper to the fish sauce, and let it dry until it reaches a creamy consistency.
When the pasta is almost ready, add it to the pan with the sauce and extend it with a little cooking water, let it cook risotto-style for a few minutes, the pasta is ready. Once plated, add plenty of grated bottarga.
