miso and bottarga linguine

miso bottarga linguineThis right here is severely more-ish. It’s one of those dishes, that shows off the true genius of pasta. It is simple in terms of both ingredients and preparation, while giving a result that is complex in flavour and is comforting the way only carbs are comforting. Though I love a great kitchen project spanning a few hours to week-long waits, I am always mind blown when 15 minutes is the time it takes to satisfy every craving. Because of that, this dish is my new go-to for (almost) instant satisfaction.

Both miso and bottarga are umami packed and together with the crème fraîche for acidity and melted butter for fattiness, the sauce will become thick and almost take on an aged cheese quality. Most of the time I will choose white pasta, but in this dish, using whole wheat pasta will add more chew and a denser flavour that will pair well with the miso.

miso bottarga linguine

(inspired by this recipe)
Serves 2 

250g / ½lbs whole-wheat linguine
60g butter
1 clove garlic, thinly sliced
3 tbsp red/dark miso paste
4 tbsp crème fraîche
1-2 tbsp grated bottarga
Lemon juice
For garnish: spring onions, sliced 


Cook the linguine in salted water until aldente. 

Meanwhile, in a small saucepan melt the butter over medium heat. When the butter is starting to melt, add the garlic to infuse, but not brown. When all the butter is melted and bubbly, but not brown, add in the miso and crème fraîche and whisk to combine. Remove from heat and add in the grated bottarga to taste. 

Drain the pasta, reserving some pasta water for possible thinning of sauce. Add the sauce to the pasta and cook over medium heat until the sauce is well distributed around the pasta. If the sauce is too thick add some reserved pasta water.  Season with pepper, and adjust to taste. It should be salty already, but if not add some.

Plate the pasta and squeeze over some lemon juice and sprinkle with sliced spring onions.

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