Linguine with Garlic, Oil, Chili and Raw Tuna

Method

1. Cut the fresh tuna into a tartare.
2. Crush one garlic clove and take two cloves, put them in a pan with extra virgin olive oil and chopped fresh chili, and sauté.
3. Add chopped parsley.
4. Boil the linguine in salted water.
5. When the sauce is well sautéed, add some pasta cooking water, remove the garlic and chili, and finish cooking the linguine like a risotto, adding pasta water as needed.
6. Grate the lemon zest directly into the pasta and add the lemon juice.
7. Season the tuna tartare with lemon zest, olive oil, salt, and pepper.
8. Cream the pasta by tossing it in the pan.
9. Plate the pasta, top with the raw tuna tartare, and if desired, grate tuna bottarga over the top.