In a large skillet pan add a generous splash of extra virgin olive oil and garlic cloves crushed with a flat knife. Once the pan is heated and garlic becomes fragrant add bread crumbs.

Toss them in the pan for a few minutes until lightly brown and well infused with garlic aroma.

Discard garlic cloves.

In a separate pan add a splash of extra virgin olive oil, chili flakes and chopped parsley. Let simmer on medium heat for a minutes or two, add half of all bottarga and toss for another minute.

Cook pasta according to the directions on the package. For capellini it’s usually between 3-5 minutes.

Drain pasta and reserve some cooking liquid.

Add pasta to a skillet pan with a sauce, top with lightly browned breadcrumbs. Toss quickly, add some cooking liquid and more of extra virgin olive oil if pasta feels too dry.

Add remaining bottarga and lemon zest.

Serve capellini immediately topped with more bottarga, lemon zest and fresh parsley.