Pasta negra with buttered cod roe

Pasta negra with buttered cod roe

Servings:	Serves 2
Calories per serving:	394
Ready in:	15 minutes
Prep. time:	3 minutes
Cook time:	12 minutes
Difficulty:
Recipe author:	Chef
First published:	24th August 2015

This recipe makes a nice lunch of light main meal for two people.

I've made it with Carluccio's Pasta Negra (black squid ink spaghetti) which has a nice visual impact, but no different to plain spaghetti. This could easily be made with any pasta.

Cod roe is only available fresh during the very limited season (January to March UK) but canned cod roe is available all year round and the very large cans can be sliced and frozen for later use.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• sea salt
• 130 g pasta negra
• 1 x 4cm (1½”) slice of canned cod roe
• 1 tablespoon butter
• Freshly ground black pepper
• Freshly cut herbs to garnish

Method

1. Cook the pasta for 7 to 10 minutes in lightly salted boiling water (or as directed on the packet)
2. Meanwhile, melt 1 tablespoon of butter in a small pan with a good pinch of black pepper
3. Add the sliced cod roe to the hot pan and crush with the back of a spoon
4. Cook for 4 or 5 minutes turning regularly. The roe does not really need to be cooked so it's just to add a little colour and get the butter mixed in well. Season to taste.
5. Arrange the pasta on a plate, add the cooke droe and dress with frsh herbs.

Serving suggestions

I found horseradish sauce to be a good accompaniment for this.

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