Shell Pasta with Dried Fish Roe
|Shell pasta/Another shape||1 Pound (500 Gram)|
|Fruity olive oil||4 Fluid Ounce (125 Milliliter)|
|Garlic||4 Clove (20 gm), finely chopped|
|Seville orange juice/1 teaspoon lemon juice and 1 teaspoon sweet orange juice||2 Teaspoon (Bitter)|
|Seville orange zest/Sweet orange/lemon||1⁄2 , grated|
|Freshly ground black pepper||1 Teaspoon|
|Flat leaf parsley||2 Ounce, finely chopped (50 Gram)|
|Avgotaraho/150 gram, 5 ounce smoked cod's roe, crumbled/red caviar||3 Ounce, grated (75 Gram)|
Bring a large pot of salted water to the boil and cook the pasta until just tender-8-10 minutes, according to the variety you are using.
In the meantime, to make the dressing whisk together the olive oil, garlic, orange juice (and lemon, if using), orange or lemon zest and pepper.
When the pasta is done, drain it and place in a warmed serving bowl.
Toss with the olive oil dressing.
Sprinkle it with avgotdraho and chopped parsley and carefully toss again.
If using crumbled cod's roe or red caviar, it looks prettier if you sprinkle them over the top of the individual pasta portions.
Serve with a horiatiki salata.