Ingredients: Per 4 servings
Grate the bottarga and put it in a bowl with the cloves of garlic and the parsley chopped very finely. Add some tablespoons of extra-virgin olive oil and, pressing with the prongs of a fork, work to obtain a cream. If this operation is difficult, add a couple of spoonfuls of warm water. Cook the pasta until “al dente” in unsalted water (the bottarga is already very salty), drain it and mix with the dressing. Serve hot.