Lyndey Milan's pasta with mullet bottarga

METHOD

1. Cook the pasta in a large saucepan of well-salted boiling water according to packet directions until al dente. Reserve 1 cup (250ml) of the cooking water before draining. 

2. Meanwhile, warm the oil and garlic in a large frying pan over very low heat for 6-8 minutes, or until the garlic is soft and fragrant but not coloured. Remove from heat and mash garlic into the oil. 

3. Score the bottarga with a sharp knife and peel away the fine pellicle or membrane. Use a fine grater or microplane to finely grate all but about 10cm of it and stir into the oil to infuse. As pasta is ready, add . cup pasta water to pan and stir to combine. 

4. Add the drained pasta to the pan. Toss well until the mixture emulsifies and coats the pasta, adding a little more pasta water as needed to form a light, glossy sauce. Add lemon zest, juice and parsley, tossing gently to combine. Season with salt and black pepper to taste. 

5. Divide between four warmed bowls and serve immediately, finely shaving or grating the remaining bottarga over the pasta. Drizzle with a little extra virgin olive oil if desired. Serve with a crisp green salad on the side, if desired.