Ingredients:

• 8 tablespoons extra virgin olive oil
• 1 tablespoon crushed red pepper
• 2 cloves garlic, thinly sliced
• 1 pound spaghetti, preferably Italian
• 2 bunches Italian parsley, finely chopped, to yield 1/2 cup
• 6 ounces Bottarga, tuna or mullet
• Peeler or small mandolin
• Zest of 2 lemons

Directions:

• 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 over bowl, sprinkle with lemon zest and garnish with a sakura mix and serve immediately.

Buon Appetito!

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