The preparation

We cook them in plenty of salted water and, in the meantime, fry the garlic in extra virgin olive oil. We cut a nice slice of the Smoked Tuna Slice and then dice it.

We add them to the sauté together with a little chilli pepper. Then it’s the turn of the cabbage, cut into not too small pieces. We cook it together with the sauté and then add a little cooking water.

We also cut some whole Mr. Moris Red Tuna Bottarga into coarse pieces which we set aside: we will use them to decorate the dish. We grate some lemon peel over it and squeeze some juice over it.

We drain the pasta and add it to the sauce in the pan. We mix and serve.

At the end, we add a few pieces of our tuna bottarga. The dish is ready.