Spaghetti con Uova di Pesce Affumicata from Pasta Italian Style by Patricia Lousada
The concentrated smoky flavour of cod’s roe makes an excellent sauce for the more neutral pasta. It is very quick to make and very good.
Ingredients
- chopped fresh parsley
- ½ pint (300 ml) double cream
- 5 oz (150 g) smoked cod’s roe
- 1 clove of garlic, peeled and halved
- 6 tablespoons (6 X 15 ml spoon) olive oil
- 1 lb (450 g) spaghetti
- freshly ground black pepper
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