Spaghetti with Sea Bream Roe (Spaghetti con la Bottarga)

Ingredients

• 500 g whole-wheat spaghetti
• 2 cloves garlic
• 1 chili pepper
• 1 bunch flat‑leaf parsley (20 g)
• 80 ml olive oil
• 80 g bottarga (sea bream roe) in a block

Instructions

1. 1.

   Cook the spaghetti in plenty of salted water according to package instructions until al dente.

2. 2.

   Meanwhile, peel and finely dice the garlic. Dice the chili pepper finely as well, removing the seeds. Wash the parsley, shake off excess water, pluck the leaves, and roughly chop them.

3. 3.

   Heat the olive oil in a pan over medium heat. Sauté the garlic, chili, and parsley until fragrant. Finely slice half of the bottarga, add it to the pan, and continue cooking for 5 minutes.

4. 4.

   Drain the spaghetti and toss it with the bottarga‑olive oil mixture. Grate the remaining bottarga over the top before serving.