Spicy Cod Roe Peperoncino Pasta

Use tinned cod roe and add to pasta aglio olio e peperoncino to make a wonderful dish.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 5 min Cook: 12 min

Ingredients

Garlic 2 cloves
Dried chilli 1
Tinned cod roe (100g) 1/2
Olive oil 2 tbsp
Single cream 60ml
Salt for pasta 10-15g
Linguine 240g
Parsley as required

Method

1
Start cooking the pasta. I use Maldon salt to get a really good flavour. Add 10-15g salt for 1 litre water.
2
Smash one garlic clove and finely chop the other.
3
Put the olive oil in a frying pan on medium heat and add the smashed garlic. Transfer the flavour into the oil.
4
Remove the garlic when browned. Add the chopped dried chilli (you can keep as it is or deseed if you don't like it hot).
5
Add the finely chopped garlic and fry for 10 seconds. Add 1 ladle of pasta water to stop it burning.
6
Turn the heat up to high and shake the pan to emulsify the oil and water.
7
Add 2-3 ladles more pasta water and reduce. Add the cod roe.
8
Break with a wooden spoon and add the single cream. Mix well.
9
When the pasta is cooked, drain and add to the pan and mix with the sauce for 1-2 minutes. Add the finely chopped parsley.
10
When the sauce has almost disappeared, it's ready to serve. Pile high attractively on a serving dish.

Tips & Note

●The pasta will firm up quickly, so keep some sauce when you serve it.

Spicy Cod Roe Peperoncino Pasta

Use tinned cod roe and add to pasta aglio olio e peperoncino to make a wonderful dish.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 5 min

Cook: 12 min

Ingredients

Garlic 2 cloves
Dried chilli 1
Tinned cod roe (100g) 1/2
Olive oil 2 tbsp
Single cream 60ml
Salt for pasta 10-15g
Linguine 240g
Parsley as required

Spicy Cod Roe Peperoncino Pasta

Recipe ID :1498 Posted on 27 DEC 2015

Serves 2

Prep 5min
Cook 12min
views 962
printed 46

saved 1

Use tinned cod roe and add to pasta aglio olio e peperoncino to make a wonderful dish.

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Ingredients

Print Ingredients Email Ingredients
2 cloves
1
1/2
2 tbsp
60ml
10-15g
240g
as required

Method

Prep
5min
Cook
12min
1
Start cooking the pasta. I use Maldon salt to get a really good flavour. Add 10-15g salt for 1 litre water.
2
Smash one garlic clove and finely chop the other.
3
Put the olive oil in a frying pan on medium heat and add the smashed garlic. Transfer the flavour into the oil.
4
Remove the garlic when browned. Add the chopped dried chilli (you can keep as it is or deseed if you don't like it hot).
5
Add the finely chopped garlic and fry for 10 seconds. Add 1 ladle of pasta water to stop it burning.
6
Turn the heat up to high and shake the pan to emulsify the oil and water.
7
Add 2-3 ladles more pasta water and reduce. Add the cod roe.
8
Break with a wooden spoon and add the single cream. Mix well.
9
When the pasta is cooked, drain and add to the pan and mix with the sauce for 1-2 minutes. Add the finely chopped parsley.
10
When the sauce has almost disappeared, it's ready to serve. Pile high attractively on a serving dish.

Tips & Note

●The pasta will firm up quickly, so keep some sauce when you serve it.

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Tobuchan
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