Spaghetti with Bottarga
Serves 4
2 1/2 – 3 oz. bottarga
1 lb. spaghetti
5 T extra virgin olive oil
2 cloves garlic, minced
1 t crushed red pepper flakes
1/3 cup Italian parsley, finely chopped
Zest of 1 lemon
Salt and pepper
In a large skillet over med heat, add olive oil
When oil is hot, add garlic, pepper flakes and stir until garlic softens; take off the heat
Boil pasta according to instructions on package with less salt than usual (bottarga will add the salt)
Drain pasta and add to pan of olive oil and pepper flakes
Add parsley, season with a little salt and pepper and toss until well mixed
Serve and top with super thin (shaved) sliced bottarga and lemon zest (use a small mandolin to shave if you have one)
Tip: Tearing off a little crust of baguette I scraped up some good stuff from the pan, laid a slice of bottarga on top, a splash of olive oil and…pure delight! 
