Difficulty: Easy - for beginners
8 tbsp extra-virgin olive oil
2 tsp crushed red pepper
6 cloves garlic, thinly sliced
12 oz spaghetti
¾ cup finely chopped italian parsley
1.5 oz (approximately 40 grams) Sardinian Bottarga di muggine (mullet)
Zest from two small lemons
Bring 6 cups of water to a boil and add 2 tbsp salt. Cook spaghetti until al dente (about 9 minutes). Drain and reserve ¼ cup pasta water.
In a sautee pan, heat olive oil, red pepper, and garlic slices over low heat until just fragrant, about 2 minutes, but do not let burn. Remove from heat.
Add the cooked spaghetti to the oil mixture and add the parsley and 1 tbsp grated bottarga. Toss to coat evenly over medium heat. Add some pasta water if needed. Divide spaghetti into four bowls.
Sprinkle the lemon zest over the spahetti. Shave the remaining bottarga over each bowl and serve immediately.
Bottarga is a Mediterranean delicacy. It is the roe (egg) pouch of certain fish.
In terms of cancer-fighting properties, bottarga is rich in anti-angiogenic omega-3 fatty acids,