Spaghetti with Bottarga, Preserved Lemon, and Harissa

• 8 ounces spaghetti
• Salt to taste
• 4 to 6 tablespoons olive oil
• 2 cloves garlic, crushed
• 4 tiny beldi or 1 normal-sized preserved lemon, finely chopped, with seeds removed
• 1 tablespoon harissa (see page 33), or to taste
• 3 ounces bottarga
• 3 to 4 tablespoons grated dried bottarga

1. Fill a pot with water, and heat to boiling.
2. Add the spaghetti and salt, and cook according to the package instructions.
3. While the spaghetti is cooking, heat the olive oil in a small frying pan.
4. Add the garlic, preserved lemons, and harissa, and toss together until heated through.
5. Peel the wax from the bottarga, and cut crosswise into very thin slices.
6. When the spaghetti is al dente, drain, saving a bit of cooking water.
7. Toss spaghetti with the garlic, harissa, and preserved lemon in a large bowl, adding water if needed to thin out.
8. Mix the spaghetti with the sliced and the grated bottarga.

spaghetti, salt, olive oil, garlic, beldi, bottarga, bottarga

Taken from www.epicurious.com/recipes/food/views/spaghetti-with-bottarga-preserved-lemon-and-harissa-374045 (may not work)