Start with boiling the water for pasta.

Cook spaghetti or your preferred type of long pasta according to directions on the package. If not spaghetti, you can use almost ANY type of long pasta that is relatively thin.

As your pasta is cooking, chop parsley and crush garlic cloves with a flat knife so it gives the most of its aroma and flavor when cooked.

Place a large skillet pan over medium heat. Add olive oil, garlic cloves, peperencino/chili flakes and ½ of all parsley. We’re reserving the other half of parsley to add at the last minute so it keeps its bright green color and vivid flavor.

Stir for a few minutes or until garlic is lightly brown. At that point you can remove garlic from the pan completely or leave it in there if you don’t mind having it in your plate.

Reduce the heat to low. Add ⅓ of bottarga. Stir and simmer for another few minutes adding some more extra virgin olive oil if needed.

Drain pasta setting some cooking liquid aside.

Toss pasta into the skillet pan, add remaining bottarga, some cooking liquid if needed.

Toss in the pan for 30-60 seconds, add remaining parsley.