1 lb. linguine
7 tbsp unsalted butter, cut into small pieces
1/3 cup finely chopped shallot
1/2 cup white wine
1/2 oz bottarga
1 tbsp chopped fresh parsley
1 1/2 tsp coarse salt

Cook pasta according to package directions. Drain pasta. Set aside. Melt 6 tablespoons butter in a large sauté pan over medium/low heat. Add the shallots. Cook gently for 5 minutes or until soft but not browned.

Add the wine and simmer 2 minutes until slightly reduced. Finely grate and chop the bottarga. Add bottarga. Add 1½ tsp. salt, remaining tablespoon of butter and the parsley. Add the pasta to the pan and toss.