Linguine with tarama

Linguine with Tarama

This recipe was inspired and adapted from a recent posting of friend and Canadian food blogger Peter Minakis/Kalofagas.
10 min
20 min


  • 6 tbsp. extra virgin Greek olive oil
  • 4 scallions or spring onions trimmed and cut into thin rounds
  • 1 garlic clove very finely chopped
  • ½ cup blanched almonds either thinly sliced or coarsely chopped
  • 6 tbsp. Tarama carp or cod roe
  • Grated zest of 1 lemon
  • Black pepper freshly ground
  • A little cayenne pepper or Greek red pepper flakes boukovo
  • 1 lb. /450 g linguini preferably whole wheat


  1. Heat 2 tbsp. of olive oil in a skillet and sauté the scallions or green onions and garlic just until the onion softens slightly, about 4 minutes, stirring.
  2. Toast the almonds in a dry skillet until lightly browned.
  3. Boil the linguine in ample salted water until al dente. Drain and place back in the pot. Toss with the remaining 4 tablespoons of olive oil, the sautéd scallions and garlic, the almonds, tarama, lemon zest, pepper and cayenne. Serve immediately.

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