Spaghetti alla Bottarga

Method

1. Bring a large pot of salted water to a boil and cook the spaghetti.
2. While the water heats, cut the garlic clove in half and remove any green germ. Optionally mince finely.
3. Chop the chili pepper to taste (optional).
4. Finely chop a small handful of parsley.
5. In a pan, add the garlic, chili, and a generous amount of extra virgin olive oil. Sauté over very low heat to infuse the flavors.
6. Grate the mullet bottarga (keep some for finishing).
7. Add a ladle of pasta cooking water to the pan and stir gently.
8. Cook the pasta for 3 minutes less than the package instructions.
9. Drain the pasta (reserve the cooking water) and transfer to the pan. Finish cooking over high heat, adding pasta water as needed to create a creamy emulsion.
10. Once the pasta is creamy and al dente, turn off the heat. Add the lemon zest and chopped parsley, mix well.
11. Add a first portion of grated bottarga and stir. If too dry, add a splash of pasta water.
12. Add the remaining grated bottarga and mix well.
13. Plate the pasta, drizzle with a little raw extra virgin olive oil, and finish with extra grated bottarga on top.