Linguine with asparagus cream and bottarga
By: Nicoletta Palmas
Published: Tuesday, June 21, 2011 - 12:38pm

Ingredients




130 grams of linguine
250 grams of asparagus
250 milliliters double cream
2 teaspoons garlic cloves 4 of grated bottarga
a few thin slices of a whole bottarga
salt

Preparation

1 To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan heat up the cream and garlic, you don’t need to bring to the boil. Take off the heat, remove the garlic, then set the pan aside. Cook the asparagus stalks in boiling salted water about 4/5 mins until tender, drain them place them into the cream. Blend with a food processor or hand blender until smooth. Add the 4 tsp of grates bottarga and mix well with a spoon. 2 Cook the pasta and 2 minutes before the end of cooking time throw in the asparagus tips. Drain the pasta and place it in a pan with the cream, toss in a low heat. 3 Dish up the pasta and decorate with more grated and sliced bottarga!!!