Spaghetti with Fish Roe

Method

1. Finely grate the garlic cloves.
2. In a pan, heat a drizzle of seed oil and add the grated garlic and a pinch of chili pepper. Sauté gently until the garlic is lightly golden, being careful not to burn it.
3. Add the fish roe sacs to the pan. Pierce them slightly with a fork or knife to release the eggs, then season with a pinch of salt. Cook for a few minutes, stirring occasionally, until the roe begins to break down and release its creaminess.
4. Pour in a splash of white wine and let the alcohol evaporate over high heat, stirring to create a creamy sauce.
5. Add a ladleful of pasta cooking water to the sauce and let it simmer for 3-4 minutes. Then turn off the heat.
6. Meanwhile, cook the spaghetti in salted boiling water until al dente (about 10 minutes, depending on the brand). Reserve some pasta water before draining.
7. Remove the parsley stems from the sauce and add the drained spaghetti to the pan. Toss over medium heat, adding more pasta water as needed to achieve a creamy consistency.
8. Turn off the heat, add chopped fresh parsley, a drizzle of extra virgin olive oil, and a grating of lemon zest. Toss well.
9. Serve immediately, plating the spaghetti in a nest-like shape.