Tagliatelle with salmon roe and herb breadcrumbs

Method

1. Place the slices of bread in a food processor or blender and process until fine breadcrumbs form. Remove from the food processor. Place the mascarpone, egg yolks and 1 clove chopped garlic in the food processor or blender and process until smooth. With the motor running, gradually add half the oil in a thin stream.

2. Cook the pasta in a large saucepan of boiling water until al dente, then drain. Meanwhile, heat the remaining oil in a heavy-based frying pan and cook the remaining garlic cloves over medium heat for 2–3 minutes, or until golden brown. Remove the cloves from the oil and discard. Add the fresh breadcrumbs to the warm oil and cook over low heat for 15 minutes, or until golden and crunchy. Remove from the pan and drain on paper towels. When cool, stir in the dill and season lightly with salt and ground black pepper.

3. Add the mascarpone mixture and the Parmesan to the pasta and toss together well. Divide among six serving plates, sprinkle with the breadcrumbs, top with the salmon roe and serve immediately.