Spaghetti with Bottarga di Muggine
by Olio&Olive

(Serves 4) 


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. 

Buon appetito! 

* Bottarga di Tonno (Tuna Roe) can be used instead of Bottarga di Muggine (Mullet Roe) for a more intense flavor.