This Easy Linguine Recipe is a delicious combination of linguine pasta with Codfish egg and cherry tomatoes. It is a yummy tasty first course to enjoy at a fish-cooked lunch on the weekend, or even as a unique dish at a light dinner. The recipe is a quick and easy one, and we use simple ingredients to maintain the unique taste of fish eggs.
We can also find the fish eggs inside their tummy when we buy various fresh sea fishes, and keep them apart to use for this delicious recipe.
I cooked the sauce with Codfish eggs., which is a good source of Vitamins A, E, D, and omega-3. I also added cherry tomatoes, garlic, and fresh parsley. Follow the steps below to prepare this delicious dish.
You can also have a look at our similar Linguine recipes.
Ingredients -5 Servings
- 500 g Linguine pasta
- 200-250 g fresh codfish eggs
- 200 g cherry tomatoes
- 1-garlic clove
- 1 bunch of fresh parsley
- basil
- salt, pepper, olive oil
- ½ glass of white wine
Directions
- We will rinse the fish eggs, dry them with kitchen paper, and set them aside as they are without removing the wrapping bag. We cut the tomatoes in the middle and set them aside.
- We put to boil the pasta water, and when the water gets boiling, we will add salt and the linguine pasta to cook it al dente, or one minute less than the packing time.
- In a pan, add the olive oil and the garlic clove split in half, which we will remove later. If you have, you can also add 2-3 basil leaves. If you are not a garlic lover, do not peel it. We wash the garlic clove well, press it to release the liquid into the oil, and then remove it.
- Once the oil starts to aromatize, add the cherry tomatoes, and let them simmer for a few minutes. We will also add a little salt and ground black pepper at the moment.
- We will add the white wine when the tomato starts to tender. We will raise the temperature of the cooking to evaporate the alcoholic part and to make a sauce.
- Once the tomato juice and wine start to thicken, we will also add the fish eggs, which will open and disintegrate into the sauce.
We will carefully remove the bag that wraps the eggs and garlic. For 1-2 minutes the fish eggs are ready, add a little salt, pepper, and a little water from the pasta stew if the sauce is too dry. - Once the pasta cooks, add it to the saucepan, add plenty of olive oil, salt, pepper, and finely chopped parsley, mix well, and they are ready in a minute.
- We serve it immediately.
Bon Appetit!
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