Linguine with Tarama
This recipe was inspired and adapted from a recent posting of friend and Canadian food blogger Peter Minakis/Kalofagas.
-
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
-
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.
-
Toast the almonds in a dry skillet until lightly browned.
-
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.