Spaghetti con Bottarga di MuggineSpaghetti with Mullet Bottarga

Start pasta in lightly salted water

• 1 Bring 2 L water to a boil in a large pot over high heat.
• 2 Because mullet bottarga is salty, use half the usual salt: 10 g/L, or 10 g salt for 2 L water.
• 3 Start boiling 320 g spaghetti for 2 minutes less than the package time.

Divide bottarga into grated and shaved portions

• 1 MeanwhileWhile the pasta boils, carefully peel the thin membrane from 60 g bottarga.
• 2 Finely grate 2/3, about 40 g, with a Microplane and reserve in a small dish for the sauce.
• 3 Thinly shave the remaining 1/3, about 20 g, with a peeler or knife and reserve separately for finishing.

Make garlic and chili oil

• 1 Put 5 tbsp extra virgin olive oil, about 80 ml, and 2 garlic cloves crushed with the flat of a knife in a frying pan; infuse slowly over low heat for 3–4 minutes.
• 2 Remove garlic once lightly colored; do not burn it.
• 3 Tear and add 1 dried chili if desired.

Emulsify pasta and oil

• 1 Lift the al dente spaghetti, reserving 1 ladleful of cooking water, about 80 ml, and transfer to the pan.
• 2 Toss over medium heat to emulsify water and oil for about 1 minute.

Toss with bottarga

• 1 Turn off the heat, add 40 g grated bottarga and toss quickly with tongs.
• 2 Heating loses bottarga's delicate marine aroma, so always add with the heat off.

Finish with shavings and parsley

• 1 Plate and scatter the reserved 20 g bottarga shavings over the surface.
• 2 Finely chop parsley and scatter over the dish, then finish with a drizzle of extra virgin olive oil.
• 3 Serve immediately.