Spaghetti with red chilli and bottarga

Serves 4

500g spaghetti
8 tablespoons extra virgin olive oil
½ bottarga bar, in room temperature
2 garlic cloves, thinly sliced
1 tablespoon red chilli flakes
2 teaspoons lemon zest
2 handfuls (1/2 cup) flat leaf parsley, finely chopped
Freshly ground pepper

Bring plenty of lightly salted water to the boil and cook the pasta according to package instructions. Drain and bring pasta back to the saucepan, add 2 tablespoons of olive oil and mix. Meanwhile, cut the bottarga into thin slices.

Heat the remaining olive oil in a deep saucepan and gently sauté the garlic and the crushed red pepper. Set aside to cool. Place lemon zest and spaghetti in the pan and mix well. Sprinkle with the parsley, scatter the bottarga slices and season with pepper. Serve immediately.