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Ingredients
- 1 lb linguine
- 7 Tbsp. unsalted butter, cut into small pcs
- 1/3 c. finely minced shallot
- 1/2 c. white wine
- 1/2 ounce bottarga
- 1 Tbsp. minced fresh parsley
- 1 1/2 tsp coarse salt
Directions
- Cook pasta according to package directions. Drain pasta. Set aside.
- Heat 6 Tbsp. butter in a large saute/fry pan over medium/low heat. Add in the shallots. Cook gently for 5 min or possibly till soft but not browned.
- Add in the wine and simmer 2 min till slightly reduced.
- Finely grate and chop the bottarga. Add in bottarga.
- Add in 11/2 teaspoon salt, remaining Tbsp. of butter and the parsley.
- Add in the pasta to the pan and toss.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 4 servings | |
| Calories 632 | |
| Calories from Fat 192 | 30% |
| Total Fat 21.89g | 27% |
| Saturated Fat 13.09g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 885mg | 37% |
| Potassium 332mg | 9% |
| Total Carbs 87.52g | 23% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.28g | 2% |
| Protein 15.34g | 25% |
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