Spaghetti with Bottarga and Celery

Method

1. Check the bottarga: it should be amber-coloured and slightly soft. Remove the outer skin and set aside.
2. Cut a clove of garlic in half, remove the germ, and place it in a pan with extra virgin olive oil.
3. Add a chili pepper to the pan and let the garlic become golden.
4. Add a ladleful of pasta cooking water to the pan.
5. Cook spaghetti in salted boiling water.
6. While the pasta cooks, prepare the celery: remove the tough fibres and cut it into small dice.
7. When the pasta is al dente, transfer it to the pan with the garlic oil and water.
8. Grate about half of the bottarga directly into the pan and add the diced celery. Toss well over heat until creamy.
9. Plate the pasta and grate fresh bottarga on top.