Fettuccine with marlin roe, scallops and aromatic herbs pesto
In Italy they cure the fish eggs with salt they call it ‘bottarga’ it comes from Sardinia island and Sicily. In this recipe I used fresh blue marlin eggs and scallops combined with an aromatic herbs pesto .
Sautee the marlin roe and the scallops in e.v.o. with a clove of garlic then season with salt .
For the pesto e.v.o., lemon juice, lime zest grated, sage, marjoran, dill, parsley, basil, thyme, cashewnuts, garlic and green chillies.
Cook the fettuccine in plenty boiling water , strain and sautee with the seafood, then away from the fire toss with the aromatic pesto. Sprinkle with bread crumbs .