Spicy Calabrian Chilli Pasta with Bottarga

Ingredients

• 200 g angel hair pasta (capellini)
• 4 tbsp extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 2 tbsp Calabrian chilli paste
• 1 tsp chilli flakes
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• 2 tbsp fresh flat-leaf parsley, chopped
• 30 g bottarga (dried mullet roe), for shaving
• Salt to taste

Instructions

1. 1

   Bring a large pot of water to a boil. Salt it generously. Capellini cooks very fast — have everything ready before you start.

2. 2

   Heat olive oil in a wide skillet over medium-low heat. Add garlic and cook gently for 2–3 minutes until softened and just golden.

3. 3

   Add Calabrian chilli paste and chilli flakes. Stir and cook for 1 minute.

4. 4

   Cook capellini for 2 minutes (just under al dente). Reserve 150 ml pasta water and drain immediately.

5. 5

   Add pasta to the skillet along with 80 ml pasta water. Toss vigorously over medium heat for 1 minute, adding more pasta water to create a light emulsified sauce.

6. 6

   Remove from heat. Add lemon juice, lemon zest, and parsley. Toss to combine and season with salt.

7. 7

   Plate into bowls and use a fine microplane or grater to shave bottarga generously over the top. Serve immediately.