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Sardinian spaghetti with grated cured fish roe delivers intense briny flavor. This high protein mediterranean dish is a fresh, elegant option for a family dinner that tastes of the sea.
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente, about 8–9 minutes, stirring occasionally for even cooking.
While the pasta cooks, heat extra-virgin olive oil in a large skillet over medium-low heat. Add minced garlic cloves and red pepper flakes, and gently sauté for 1–2 minutes until fragrant but not browned.
Reserve 1 cup of pasta cooking water, then drain spaghetti when barely al dente. Immediately add drained pasta to the skillet with oil and garlic.
Toss pasta in the skillet over medium heat for 1 minute, adding small amounts of reserved pasta water as needed to maintain a glossy, lightly emulsified sauce.
Remove from heat. Finely grate bottarga over the pasta, toss with chopped fresh parsley, a squeeze of lemon juice, and season with black pepper. Taste and adjust salt if needed. Serve immediately with extra bottarga and lemon zest.
