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.
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.
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.