200 g. black linguine (or regular pasta)
6 cherry tomatoes
6 asparagus, chopped
1 spoonful of bottarga powder
1 garlic clove, crushed
extra virgin olive oil
zest of a lime
1 spoonful of chopped chives
salt & pepper
Boil the linguine according to the cooking time suggested on the package.
In the meantime, sauté garlic in a saucepan with extra virgin olive oil. When garlic turns golden, discard it.
Add the cherry tomatoes and toss in the oil for about 2 minutes. Pour in the asparagus and stir until soften.
Add cooked pasta in the saucepan with a couple of tablespoons of water –to which the pasta was boiled and add the bottarga powder. Stir for 2 minutes and
sprinkle chopped chives, lime zest, season with salt and pepper. Serve in two dishes and drizzle with more extra virgin olive oil.