Spaghetti alla Bottarga

1. 1

   Heat 6 quarts water to boil and add 2 tablespoons salt.

2. 2

   In a 12- to 14-inch saute pan, heat olive oil, red pepper and garlic over low heat until just fragrant, about 2 minutes, and remove from heat.

3. 3

   Cook spaghetti according to package instructions until just al dente.

4. 4

   Drain and pour into oil mixture and add parsley.

5. 5

   Toss to mix well over medium heat and pour into warmed serving bowl.

6. 6

   Shave Bottarga over bowl, sprinkle with lemon zest and serve immediately.

No additional tips available.