Bottarga

Bring a pot of salted water to the boil and cook the spaghetti until al dente.

Meanwhile, gently heat the extra virgin olive oil in a pan and add the finely sliced garlic. Cook until the garlic is just golden.

Drain the spaghetti and transfer them to the pan with the oil and garlic.

Remove the pan from the heat and add the grated mullet bottarga, lemon zest, black pepper, and chopped fresh parsley.

Mix well to combine all the ingredients.

Serve immediately, piping hot.