Pasta con la Bottarga Pasta With Bottarga Recipe

Ingredients

• 2 ounces (60g; about 1 whole lobe) mullet bottarga (see note)
• 1/2 cup (120ml) extra-virgin olive oil
• 2 garlic cloves (10g), lightly crushed
• 1/4 to 1/2 teaspoon red pepper flakes
• Kosher salt
• 12 ounces (340g) dried long pasta such as spaghetti, spaghettoni, or linguine
• 1 loosely packed cup (1/2 ounce; 15g) fresh parsley leaves and tender stems, finely chopped
• 1 tablespoon (15ml) fresh lemon juice, plus finely grated zest of 1 lemon

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