Spaghetti with Bottarga di Muggine
1. Bring a large pot of very lightly salted water to a boil and add the spaghetti.
2. Just a couple of minutes before the pasta is ready, gently heat the olive oil in a large frying pan and add the chopped garlic and crumble in the chili pepper. Sautee gently for a couple of minutes.
3. Before straining the spaghetti, reserve about a cup of the cooking water. Strain the pasta and add to the fry pan, topping with the grated bottarga* and cooking water.
4. Toss and serve.
* Bottarga di Tonno (Tuna Roe) can be used instead of Bottarga di Muggine (Mullet Roe) for a more intense flavor.