Spaghetti Alla Chitarra With Mullet Bottarga

• Kosher salt
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1/2 to 1 habanero chile, seeded and thinly sliced (use rubber gloves to seed and slice)
• 3 garlic cloves, thinly sliced
• 1/4 cup sun-dried tomatoes, cut in 1/2-inch pieces
• 1/4 cup whole flat-leaf parsley leaves
• 1/4 cup basic tomato sauce, recipe follows
• 1 pound spaghettini (reserve 1 cup cooking liquid)
• Lefkas Mullet Bottarga, for grating
• 1/4 cup toasted bread crumbs
• Pinch chili flakes

1. Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
2. In a cold 12 to 14-inch saute pan, combine the olive oil, chile, and garlic and slowly sweat over medium heat until the garlic is soft, about 3 minutes. Add the sun-dried tomato, parsley, tomato sauce and 1 cup pasta cooking liquid and bring to a simmer.
3. Cook the pasta according to the package directions, until tender yet al dente, about 5 minutes. Drain the pasta and add it to the tomato mixture. Toss over high heat for 1 minute. Divide the pasta evenly among 4 heated bowls.
4. Grate the mullet bottarga over each bowl like a dusting of cheese, sprinkle with bread crumbs, and serve immediately with a
5. sprinkling of chili flakes and a drizzle of olive oil.
6. www.bottargaclub.com

kosher salt, extravirgin olive oil, chile, garlic, tomatoes, flatleaf, tomato sauce, spaghettini, lefkas mullet, bread crumbs, chili flakes

Taken from www.epicurious.com/recipes/member/views/spaghetti-alla-chitarra-with-mullet-bottarga-1217820 (may not work)