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Title: Spaghetti Alla Bottarga
Categories: Pasta
Yield: 4 Servings

1 lb Dry spaghetti
1/2 c Extra-virgin olive oil
1 cl Garlic; peeled and
-finely sliced
1 ts Red pepper flakes
4 oz Bottarga; grated, or more to
-taste
Salt to taste

In a large, heavy-bottom pot, bring salted water to a boil and cook
the spaghetti according to the package instructions until just al
dente.

Meanwhile, in a large, high-sided skillet or saute pan, warm the oil
over medium-low heat. Add the garlic and pepper flakes and let them
steep in the oil until they become fragrant, 2 to 3 minutes. Remove
from the heat, let sit for 2 minutes, then add half the grated
bottarga and gently swirl the skillet.

Drain the cooked pasta in a colander and transfer it to the skillet
with the warm oil. Toss well to combine, then top the pasta with the
remaining bottarga. Taste and season if necessary with salt (bearing
in mind that bottarga is quite salty), then serve immediately in
bowls.

Recipe by Anthony Bourdain, Appetites: A Cookbook

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