1. Bring a large pot of water to the boil with a generous handful of rock salt. Cook the pasta according to the packet instructions, ensuring it is cooked al dente. Drain and reserve some cooking water.

2. In a large pan, gently heat olive oil, thinly sliced garlic and dried chilli flakes. When garlic just begins to colour, remove from heat and stir through cooked pasta and parsley, then grate in bottarga and stir through, ensuring the bottarga is not heated or it will lose its special flavour.

3. If the pasta looks a little dry, add some of the cooking water to loosen it up.

Serve immediately.