Spaghetti a Modo Mio

Method

1. Finely chop the aglione (or substitute with garlic) and the garlic cloves. If using only garlic, remove the green germ if present.
2. Bring a large pot of salted water to a boil and cook the spaghetti until one minute less than the package cooking time.
3. In a large pan, heat a generous amount of extra virgin olive oil over low heat. Add the chopped aglione, garlic, and fresh chili pepper.
4. Add the anchovy fillets, capers, and a tablespoon of double or triple concentrated tomato paste (or 2-3 cherry tomatoes). Cook gently, stirring, without letting the garlic burn.
5. Drain the spaghetti and transfer it to the pan with the sauce. Increase the heat to high.
6. Add the tuna bottarga and a ladle of pasta cooking water. Toss well. Add another ladle of water and continue tossing to create a creamy emulsion.
7. Remove the pan from the heat, let the pasta rest briefly while tossing to thicken the cream.
8. Plate the spaghetti and, if desired, grate a little extra bottarga on top.