Tagliatelle with swordfish and Bottarga

Ingredients for 4 persons

• 400g of tagliatelle
• 1 jar 50g of Tuna Bottarga
• 800g of swordfish
• 1 clove of garlic
• chopped parsley
• 1 chili pepper
• 1 lemon
• cicely
• 1 cup of white wine
• extra virgin oil
• salt
• pepper

Preparation

In a frying pan brown the garlic with parsley and a some extra virgin oil olive. Add the swordfish after removing the skin and cut into cubes, add the chopped red chilli pepper and sprinkle with wine. Grate the rind of lemon on dressing, and, in the meantime, boil the tagliatelle in plenty of boiling salted water. Drain the pasta �al dente� and whip it with the swordfish and the botargo. Serve with a small pepper, some bunch of cicely and a trickle of extra virgin olive oil.