Ingredients for 4 people
500g egg fettuccine pasta
2 tablespoons of extra virgin olive oil
3 cloves of finely sliced garlic
2 pinches of dried chilli flakes
2 tablespoons of roughly chopped Italian parsley
4 teaspoons of bottarga
Bring a large pot of water to the boil, add some salt and drop the fettuccine in to cook. Don't stir straight away to avoid breaking. Wait for a minute then stir.
In the meantime in a large pan gently sauté the garlic and the chilli for 1 minute. Add the parsley and add a little of the salted water from the cooking pasta. Add the shrimps and simmer for 1 minute.
When the pasta is ready, drain and toss into the pan adding some more of the water from the cooking process.
Add a little more olive oil and serve onto a large plate to share. Sprinkle the bottarga all over and serve nice and hot.