Spaghetti with Bottarga

Method

1. In a pan, heat olive oil and fry thinly sliced garlic and parsley stems until golden, then remove and discard.
2. Add a whole clove of garlic (germ removed) and a chili pepper to the oil.
3. Add a ladle of pasta cooking water, then add cooked al dente spaghetti.
4. Toss with chopped parsley leaves, a drizzle of oil, and season with salt.
5. Remove from heat and grate fresh bottarga generously over the pasta.
6. Serve with an extra grating of bottarga and a drizzle of olive oil.