Born in Salo, in Lombardy, on the shores of Lake Garda, chef Simone Zanoni orchestrates the kitchens of George (a Michelin star), one of the restaurants at the Four Seasons George V hotel in Paris. He is the author of the book pasta, pasta, pasta (Michel Lafon, 2022, 190 pages, 18.95 euros).
Ingredients for 2 people:
Preparation: 20 minutes
Cooking: 10 minutes
- 200 grams of linguine (or other long pasta)
(for pasta cooking water, 5 grams of coarse salt per liter of water) - 45 grams of grated bottarga
- 3 thin slices of bottarga per person
- 2 fresh chillies (or dried)
- 2 cloves garlic
- parsley
- olive oil
- 1 lemon
Crush the cloves with a garlic press. Fry the garlic and the minced chilli in five tablespoons of olive oil over low heat. Garlic must be candied, not colored.
Cook the pasta for 5 minutes in boiling water.
Just before the end of these first 5 minutes, pour two ladlefuls of pasta cooking water into the pan of garlic. Mix, creating a light broth.
Transfer the pasta to the saucepan and finish cooking it, for 5 minutes, in the water-garlic oil mixture, turning regularly to emulsify everything. Add a little water, like a risotto, if it evaporates too quickly.
Add the finely chopped parsley to the pasta. Grate over the mixture a little lemon zest, then squeeze the lemon over everything.
Off the heat, add the grated bottarga, stirring gently to emulsify the whole.
Serve the individual portions on a plate, surmounting the pasta with a few thin slices of bottarga.