Nothing could be simpler than this epicure's favorite from centuries past - good pasta tossed with a Great Single-Estate Extra-Virgin Olive Oil and savory bottarga, like gold dust on your dinner.

Bottarga is the dried, compressed roe of either mullet (Sardinian bottarga) or tuna (Sicilian bottarga). The ancient Romans used bottarga as a salty-fishy seasoning similar to the way we use anchovies today, but the gratable form offers more culinary options. Of course, they had no pasta a millennium before Marco Polo's famous voyage of discovery, but we do now, and it's a very fine match indeed!