• 1 lb. spaghetti
• 2 Tbsp. olive Oil
• 1/4 tsp. red chile flakes
• 2 Tbsp. chopped Italian parsley
• Small chunk (approx. .5 oz) bottarga di muggine
...and half a small lemon to squeeze over pasta, if you like
Cook pasta according to directions. Drain well and set aside. Combine oil, chile flakes and parsley and add to pasta while it is still hot. Toss well. With a microplane or other fine grater, grate bottarga over pasta. Add lemon if using. Serve immediately.
Serves 4. You might also add grated lemon zest; chopped olives, capers, smoked red peppers; or parmigiano-reggiano.
