Spaghetti with Shrimp and Bottarga

Method

1. Prepare the shrimp: remove heads and shells, peel the tails. Set aside heads and shells.
2. In a pan, crush the heads and shells with olive oil and a clove of garlic. Sauté over medium heat.
3. Deglaze with chilled prosecco and let the alcohol evaporate. Strain the stock through a sieve.
4. Bring a pot of salted water to a boil. Cook the spaghetti al dente.
5. In another pan, heat olive oil with a crushed garlic clove. Add chopped chili pepper.
6. Add the shrimp stock to the pan. Add the drained pasta and a splash of pasta water.
7. Toss the pasta, adding the peeled shrimp. Cook until shrimp are pink.
8. Slice the bottarga thinly or grate it.
9. Serve the pasta with bottarga, fresh chopped parsley, and a squeeze of lemon.