Botarga is the brined and dried, sometimes also smoked, roe from tuna and is used in a number of Italian dishes. In this Swedish version I have replaced the botarga with the smoked roe sack from a cod. It’s found at almost every well sorted fish monger, even in supermarkets nowadays and it’s dead cheap!
It’s an excellent snack if you eat it as it is, cut into thin slices, or it’s equally good when it’s prepared in a dish.
To make this pasta you do like this:
- Cook the pasta al dente according to the instructions on the package. Or why don’t you try to make your own pasta?
- Fry the thinly sliced garlic in the olive oil until slightly golden brown. Add the crumbled content of half of the roe sack, the chili, white wine and lemon juice. Stir and let it cook on low heat for a minute or two.
- Add the cooked pasta to the pan with the roe and sauce and give it a stir so the lovely sauce coats the pasta completely. Season with salt and black pepper.
- Serve in bowls with chopped parsley and a few fried slices of the smoked roe sack and a wedge of lemon or lime.