Coarse Ma’Kaira durum wheat and barley linguine with Taratatà swordfish, raisins, pine nuts, and orange sauce
Ingredients for 6 people:
- 500 gr of Coarse Ma’Kaira durum wheat and barley linguine*
- Extra virgin olive oil (if you purchased Box 01, the Mount Iblei olive oil from Enzo Carpino is perfect)
- 240 gr sword fish bottarga*
- 1 handful of pine nuts
- 1 handful of raisins, rinsed under warm water
- 1 teaspoon of cane sugar
- 1 tablespoon of minced parsley
- Freshly squeezed orange juice
- Several drops of lemon
- Zest of half a lemon, freshly grated
- Zest of half an orange, freshly grated
- Freshly ground green peppercorns (optional)
- Dry white wine (optional)
We’ll begin with a recommendation on cooking the pasta: pay attention because pasta made from high quality grain such as Ma’Kaira cooks more rapidly.
Don’t skimp on the pan size or amount of water: choose a deep pan that holds 8 liters of water, and when you boil the water, add 8 grams of salt. But before cooking the pasta, prepare the sauce!
Weigh the bottarga, peel it, and grate it into a bowl. Add the remaining ingredients, then add a few tablespoons of non-salted, boiling water and stir to form a creamy sauce. Boil the linguine al dente and drain the pasta, then add it to the prepared sauce. Serve on individual plates, finishing with a touch of extra virgin olive oil drizzled over top and a pinch of parsley.
Chef’s variation: If you’d like a gourmet touch, boil the linguine in lightly salted boiling water, and meanwhile, heat 2 tablespoons of olive oil in a saucepan. Sautè a clove of garlic and discard when it turns golden; add the orange juice and half a cup of white wine, and let it reduce. Set aside two cups of the pasta’s cooking water before draining the pasta – very al dente – and pour the water into the saucepan gradually, stirring over high heat. Once the water is reduced, pour over the linguine and serve immediately.
* Products included in Box 02 Summer Memory