Dinner Tonight: Spaghetti With Bottarga And Almonds Recipe

• 1/2 pound spaghetti
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• 1/4 cup parsley, chopped
• 2 tablespoons Bottarga, grated
• 1/8 teaspoon red pepper flakes
• 1 ounce almonds, toasted
• Salt and pepper

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the directions on the box.
2. Pour the oil into a large skillet set over medium heat. Add the garlic, half the parsley, and hot pepper flakes. Cook for a minute, or until very fragrant. Turn of the heat and add half of the bottarga.
3. Transfer the garlic and parsley mixture to a large bowl. When the pasta is finished cook, reserve a 1/4 cup of pasta water and then drain the pasta in a colander. Add the pasta to the large bowl and stir well.
4. Add the rest of the parsley and bottarga. Serve with a sprinkling of chopped almonds. Season with salt and pepper to taste.

spaghetti, extravirgin olive oil, garlic, parsley, bottarga, red pepper, almonds, salt

Taken from www.seriouseats.com/recipes/2010/05/spaghetti-with-bottarga-and-almonds-recipe.html (may not work)