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Spaghetti with Bottarga and Meyer Lemon


⅓ cup extra virgin olive oil, divided

2 whole garlic cloves, peeled and lightly crushed

12 ounces spaghetti

Pinch red pepper flakes

Juice and zest of 1 Meyer lemon

Fine sea salt to taste

Mullet bottarga


  1. In a 12-inch sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add garlic and cook until golden (we call this blooming).
  2. Immediately start cooking the spaghetti. Cook until slightly under al dente. Strain pasta, reserving some of the pasta water.
  3. Drop 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.
  4. Remove pan from the heat and add chili flakes, remaining oil, lemon juice, and zest. Adjust seasoning with salt.
  5. Divide among 4 plates and garnish with freshly grated bottarga.
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