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Doses for 4 servings
400gr of Linguine of ‘Gerardo di Nola’, 60gr of Bottarga, 200g of Heart of Mediterranean red, tuna fillet, Puffs of smoked salt to taste, Sechuan pepper as needed, Oil evo L’Arcangelo qb, Toasted orange zest to taste, 1 orange (rind)
Directions
Drain linguine al dente, and drop them in a bowl sufficiently large, in which previously we had already prepared a sauce consisting of: 4 tablespoons of extra virgin olive oil, 50 gr of bottarga, 1 tablespoon of cooking water, Grated orange zest Mix the pasta well with the sauce, place in 4 dishes and proceed to “close” the dish, laying on each one of the four nests of linguine 50 gr. of real raw tuna and cut (thin) to the knife.
Complete the serving with the rest of bottarga, Sechuan pepper and the puffs of smoked salt, garnish with olive oil.