Linguine with cherry tomatoes, sea urchin roe and bottarga (tuna roe)

• By Nick Camilleri Preziosi and Alex Mattei

Serve this with Gavi. Bottarga is stocked by Dical House, St Anthony Street, Mosta, where you can also buy wines supplied by P. Cutajar & Co Ltd.

You will need:

A kilo of linguine pasta, a punnet each of red and yellow cherry tomatoes (if yellow are not available, use two punnets of red), five large cloves of garlic (thinly sliced), 10 tablespoonfuls of olive oil, half a glassful of dry white wine, half a cupful of basil (washed and torn into small pieces), two small jars of sea urchin roe, or the equivalent volume from a fishmonger, 50g of bottarga - tuna roe (thinly sliced), the juice and zest of two lemons, one dried chilli pepper (crushed), salt and pepper.

Marinate the slices of bottarga for 30 minutes in two tablespoonfuls of olive oil, the juice and zest of the lemons, and some freshly ground pepper. Bring to the boil a large pot of salted water. In a large pan, fry the garlic in half of the stipulated amount of oil until it is golden. Add the cherry tomatoes to the pan, and when they begin to blister, add the wine and cook for another minute. Remove the pan from the heat. Cook the linguine until they are al dente, and drain off the water. Put the linguine in the pan of tomatoes with the rest of the olive oil, basil, chilli and sea urchin roe. Mix it together well and serve the pasta with the marinated bottarga over the top.