Derek Dammann is chef of Montreal’s Maison Publique.
2 tablespoons minced garlic
1/2 cup plus 4 tablespoons extra-virgin olive oil
4 ounces bottarga
1 tablespoon chopped parsley
1 small red chili, diced
4 tbsp extra-virgin olive oil
1 pound (500 grams) spaghetti
1/2 cup reserved pasta water
Add garlic to 1/2 cup olive oil and let mixture sit on the counter overnight.
Mix together 3 ounces of grated bottarga and 2 tablespoons of garlic oil (use the rest for vinaigrettes or sautéing) with parsley, chili and remaining 4 tablespoons olive oil to form a paste.
Cook spaghetti according to package directions and then place in a hot frying pan along with the bottarga paste and 1/4 cup of reserved pasta water. Toss to coat, adding more pasta water if mixture is too dry.
Serve, grating remaining bottarga over top.