• Total Time: 30 minutes
  • Yield: 4 1x


  • ½ teaspoon crushed red pepper
  • 2 cloves garlic, thinly sliced
  • 1/3 cup extra virgin olive oil
  • 1 pound spaghetti
  • ½ cup finely chopped flat-leaf parsley
  • 6 ounces grated fresh grey mullet bottarga

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  1. Bring a large pot of salted water to boil.
  2. In a large skillet over medium-low heat, sauté the red pepper and garlic in the olive oil until just fragrant – about 2 minutes. Remove from heat.
  3. Cook the spaghetti until al dente (about 2 minutes less than the package directions), drain and add to the olive oil mixture over medium heat. Add the parsley and toss to combine. Add the grated bottarga; toss until it is well incorporated.
  4. Serve immediately.


Grated and dried bottarga, in a jar, can be substitued if fresh is not available. Tuna bottarga can be used. You can find either at a specialty market or online.