Recipes

The Tanigue Roe in This Pasta Tastes Just Like Italian Bottarga

August 25, 2018

When it comes to fish roe pasta, we often firmly think of two cuisines: Italian, or Japanese. If it’s Japanese, it’s probably bound to be mentaiko, embraced in a creamy sauce, and spooned over udon. If it’s Italian, it’s made with bottarga that’s been dried and shaved over pasta with crunchy Italian breadcrumbs.

But a short trip to a local market, or maybe even grocery, will lead you to the Filipino version, that’s readily available, and incredibly easy to cook. One of the more common fish in our stores is tanigue, and often, purveyors will sell their roe alongside the popular flesh. It is a dream to work with, and its pleasantly fishy pops of roe is good mixed in anything from rice, to eggs, to pasta. This recipe is good for two, and requires a few other ingredients like lemon and parsley, to coax out the flavor of our local roe.

  • Serves: 2
  • Active time: 30 mins
  • Total time:
  • Difficulty: Easy

INGREDIENTS

Tanigue Roe Pasta

  • 1 whole tanigue roe
  • 3 tbsp. butter
  • 1 tbsp, lemon juice
  • ¼ cup parsley, chopped
  • 1 tsp. chili flakes (optional)
  • Salt and pepper, to taste
  • 200g linguine, cooked and drained
  • ½ cup reserved pasta water
  • Lemon wedge

INSTRUCTIONS

  1. Make a cut in the center of the tanguige roe,
    opening the roe up.
  2. With the back of a knife, scrape the roe out of
    the membrane. Discard the outer membrane and
    set the roe aside.
  3. In a pan over medium heat, heat the butter until
    sizzling and melted.
  4. Add the roe and fry, breaking apart the roe, until
    darkened and cooked, about 5 minutes.
  5. Add lemon juice, parsley, chili flakes, salt, and
    pepper and combine.
  6. Add reserved pasta water and turn heat to high,
    cooking for 2 minutes or until sauce comes
    together and is thickened.
  7. Add the pasta noodles to the sauce and toss to
    coat, continuing to cook for about a minute or
    until glossy.
  8. Serve with extra parsley and a wedge of lemon.
Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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