• 3 tablespoons extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 6 ounces bottarga di tonno, shaved thin
• 1 pound spaghetti
• 1/2 bunch Italian parsley, diced
• dried chiles
• salt
• 4 ounces unseasoned bread crumbs

In a large sauté pan, heat the extra-virgin olive oil until shimmering. Add the garlic and bottarga and cook until the garlic begins to brown slightly and become fragrant. Stir continuously so the bottarga and garlic infuse.

In a separate pot of boiling salted water, add the spaghetti and cook until al dente. Drain well and add to the sauté pan with the bottarga and stir, being careful not to burn.

Add the salt, chilies and chopped Italian parsley and stir vigorously. Place the pasta in warmed bowls, lightly sprinkle with breadcrumbs and serve. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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