Instructions: Heat 6 quarts water to boil and add 2 tablespoons salt.

In a 12- to 14-inch saute pan, heat olive oil, red pepper and garlic over low heat until just fragrant, about 2 minutes, and remove from heat.

Cook spaghetti according to package instructions until just al dente. Drain and pour into oil mixture and add parsley. Toss to mix well over medium heat and pour into warmed serving bowl. Shave Bottarga with a peeler or small mandolin over bowl, sprinkle with lemon zest and serve immediately.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.