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Spaghetti with Bottarga and Meyer Lemon



2 whole garlic cloves, peeled and lightly crushed

⅓ cup extra virgin olive oil, divided

12 ounces spaghetti

Pinch of chili flakes

1 Meyer lemon, juiced and zested

Fine sea salt to taste

Mullet bottarga (a salted, cured fish roe available domestically from the Anna Maria Fish Company)


  1. Place crushed garlic in a 12-inch sauté pan with 2 tablespoons olive oil over medium-high heat and  cook until golden  (we call this blooming).  Once brown, remove garlic.
  2. Immediately start cooking the spaghetti.  Cook until slightly under al dente.
  3. Strain pasta, reserving some of the pasta water.
  4. Place a few ounces of the spaghetti and a little bit of pasta water into the garlic-infused oil. Continue to cook until the pasta water and oil start to form  an emulsion.
  5. Remove pan from the heat and add chili flakes, remaining oil, lemon juice, and zest. Adjust seasoning with salt.
  6. Divide among 4 plates and garnish with freshly grated bottarga.
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