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Food styling by LeeAnne WrightEdward Pond/The Globe and Mail

Derek Dammann is chef of Montreal's Maison Publique.

Servings: 4


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.