Spaghettini Con Bottarga

Serves 6:

Ingredients

500 grams spaghettini (try Barilla Spaghettini #3)
Handful of rock salt
120ml extra virgin olive oil
2 cloves garlic, finely sliced
Pinch dried chilli flakes, optional
25 grams bottarga
¼ cup flat leaf parsley, finely chopped

Method

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.

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