Spaghetti Aglio, Olio, e Peperoncino con Bottarga
Mullet bottarga (cured mullet roe) is a traditional food from Sardinia–this classic pasta dish becomes a specialty by adding this ingredient to it.
Large pot of lightly salted water should be brought to a boil.
Spaghetti should be cooked in boiling water for 12 minutes, stirring occasionally, until tender but still firm to the bite.
Over medium heat, in the meantime, warm oil in a large skillet or wok.
Add the garlic to the oil and stir for 1 to 2 minutes, or until just warmed through.
Stir in the chili pepper before lowering the heat to medium.
Keep on stirring.
Never allow the garlic to turn crispy or dark brown.
If this has occurred, the garlic has burned and is no longer safe to eat.