- 1/2 cup extra-virgin olive oil
- 1 tablespoon hot red pepper flakes
- 2 cloves garlic, thinly sliced
- 1 pound spaghetti
- 1/2 cup roughly chopped Italian parsley
- 6 ounces tuna or mullet bottarga
- Grated zest of 2 lemons
Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
In a 10- to 12-inch sauté pan, combine the olive oil, red pepper flakes, and garlic and heat over low heat until just fragrant, about 2 minutes. Remove from heat.
Cook the spaghetti until just al dente. Remove 1/2 cup of the pasta cooking water and set aside. Drain the pasta well, and add to the oil mixture. Add the reserved pasta water and the parsley and toss to mix well over medium heat.
Transfer the pasta to a warmed serving bowl. Using a hand-held mandolin or a vegetable peeler, shave the bottarga over the pasta. Sprinkle with the lemon zest and serve immediately.