Tagliatelles with Shaved Greek Avgotaraho

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Botargo, or avgotaraho, has been a luxurious local food since at least the Byzantine era. Most Greek avgotaraho comes from the marshlands on the western coast of mainland Greece. This pasta dish is exquisite and very simple to prepare.

Course dinner, Lunch, pasta

Cuisine Greek, Greek cuisine, Mediterranean diet

Keyword avgotaraho, bottarga, Diane Kochilas, Greek bottarga, Greek olive oil, Greek recipes, pasta recipe, tagliatelle

COOK TIME 10 minutes

SERVES 4

Ingredients

½ kilo 1lb tagliatelles or other ribbon-shaped pasta
6 tbsp extra virgin Greek olive oil
Freshly ground black pepper
Grated zest of 1 lemon
Greek avgotaraho botargo thinly sliced or crumbled*

Instructions

Bring a pot of salted water to a rolling boil and cook the pasta til al dente. Drain.
Toss the pasta with olive oil, botargo, pepper and lemon zest. Garnish with a little extra botargo and serve.