Spaghetti
Spaghetti combines with fragrant garlic and extra-virgin olive oil.Red chili provides gentle heat and aromatic complexity.Bottarga adds concentrated seafood flavor and umami.Reserved pasta water creates a silky emulsified sauce.Lemon zest adds freshness and balances the richness.Fresh parsley provides a bright and colorful finishing touch
Ingredients
- 12 ounces spaghetti
- 4 tablespoons extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- 1–2 teaspoons red chili flakes
- 2 ounces bottarga, finely grated
- ½ cup reserved pasta water
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon lemon zest
- ½ teaspoon freshly ground black pepper
- Salt, for pasta water
- Lemon wedges, for serving
Instructions
- Bring a large pot of generously salted water to a boil.Add the spaghetti and cook until just al dente.Before draining, reserve at least ½ cup of pasta water.The starchy water helps create a silky sauce.
- Heat the olive oil in a large skillet over low-medium heat.Add the sliced garlic and cook gently.Stir occasionally until the garlic becomes fragrant and lightly golden.Avoid burning the garlic because it can taste bitter.
- Add the red chili flakes to the infused oil.Cook for approximately 30 seconds.This allows the chili to release its aroma into the olive oil.
- Transfer the drained spaghetti directly into the skillet.Add a splash of reserved pasta water.Toss continuously until the oil coats the spaghetti evenly.Add more pasta water gradually when necessary.
- Remove the skillet from the heat.Add most of the grated bottarga and toss gently.The residual heat will release its savory aroma without excessively cooking the bottarga.
- Add lemon zest, black pepper, and fresh parsley.Toss everything gently until glossy and well combined.Taste carefully before adding additional salt because bottarga is naturally salty.
- Divide the spaghetti between serving bowls.Sprinkle the remaining bottarga over each portion.Finish with parsley and a small drizzle of extra-virgin olive oil.Serve immediately with lemon wedges.
Notes
- Use high-quality extra-virgin olive oil for the best flavor.
- Bottarga can be grated finely for even distribution.
- Bottarga is naturally salty, so season carefully.
- Avoid browning garlic too deeply.
- Use pasta water to create a glossy sauce.
- Add bottarga after removing the pan from direct heat.
- Lemon zest provides useful freshness.
- Serve immediately for the best texture.