Instructions: * Note: Bottarga is the pressed dried eggs of tuna or gray mullet.

Place oil and garlic in large skillet and cook over medium heat 5 minutes, stirring often and taking care that garlic does not burn. Add bottarga. Toss and cook 1 minute. Turn off heat and stir in parsley and dash pepper.

Bring at least 4 quarts cold water to a rolling boil. Add dash salt and, when water returns to a boil, add spaghettini. Cook until al dente (check package for recommended time), stirring frequently.

Reserve 1 cup cooking water from pasta. Drain spaghettini, then add to skillet. Toss well and cook over high heat 1 minute, adding a little pasta water, if necessary.

Transfer pasta to serving dish and sprinkle with a little more shaved bottarga. Serve immediately.

This recipe yields 6 first-course servings or 4 main-course servings.

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