Spaghetti con la Bottarga

Cook Pete's Spaghetti until al dente in salted boiling water. Reserve some pasta water before draining.

While the pasta cooks, heat olive oil in a skillet over medium heat.

Sauté minced garlic and red pepper flakes for about a minute.

Add pasta to the skillet with the garlic and red pepper flakes. Toss and coat evenly.

Grate the bottarga over the pasta and toss again to distribute the bottarga.

If the pasta appears dry, add pasta water for moisture.

Stir in chopped fresh parsley and season with salt and black pepper to taste.

Serve with lemon wedges for squeezing over the pasta, if desired.

Garnish with chopped fresh parsley.