Linguine with Avocado cream and Bottarga

Pasta with succulent tomatoes, chilli and avocado cream, topped off with salty bottarga, makes a superb spring and summer dish.

Bottarga is dried grey mullet roe, and it comes pre-grated or whole in a vacuum pack. It doesn't sound that appetising but has an amazing rich, slightly salty and bitter flavour. It's expensive but so intense that a little goes a long way. Keep grated and whole in stock for adding to pasta or salads; use grated in the sauce and the whole roe to grate or shave on top.