Spaghetti with bottarga

Ingredients

• 1 pound spaghetti
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes
• 1/2 cup bottarga, grated
• 1/4 cup fresh parsley leaves, chopped
• Salt and black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Reserve 1/2 cup of pasta water before draining.
2. In a large skillet over medium heat, warm the olive oil. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
3. Reduce the heat to low and add the grated bottarga. Stir for a minute or two to warm it up.
4. Add the cooked spaghetti to the skillet and toss until well coated with the sauce. Add the reserved pasta water as needed to loosen the sauce.
5. Season with salt and black pepper to taste.
6. Garnish with chopped parsley leaves and serve immediately.

Verdict: Spaghetti with bottarga is a simple yet flavorful dish that will impress your guests. The bottarga, a dried fish roe, gives a unique umami flavor to the pasta. This dish is perfect for a fancy dinner party or a romantic date night.

Serving suggestions: Serve the spaghetti with a side salad and a glass of white wine. You can also sprinkle some extra grated bottarga on top of the pasta for an extra kick of flavor.