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HELIOS Linguine with Grey Mullet Roe Bottarga


  • 500g HELIOS Organic Linguine
  • zest of 2 lemons
  • juice of 2 lemons
  • ½ bunch of parsley, chopped
  • 25g Grey Mullet Roe Bottarga powder
  • 2 tbsp olive oil
  • 20g cow butter
  • salt
  • pepper


Cook linguine in 5 liters of salted water, 2 minutes less than packaging instructions. Drain, reserving 1 cup of cooking water and keep warm. In a pan, sauté slightly lemon zest in olive oil. It will give flavor to the olive oil. Pour in lemon juice. Add butter, reserved water, linguine and half Grey Mullet Roe Bottarga powder. Stir well. When pasta absorbs sauce, top with parsley. Serve immediately and season with the rest of bottarga powder.

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Panagiotis Sp. Dakos S.A. Pasta and Food Products,
11th km Athens-Lamia National Road,
14451 Metamorfosi, Attica, Greece
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