Cook the spaghetti as per packet instructions.

While the pasta is cooking, grate the bottarga with a cheese grater or peeler. Peel the garlic clove. Finely chop the parsley leaves.

Heat 3 Tbsp of the oil in a small pan on medium heat.

Add the bottarga and garlic clove.  Saute for 2 minutes, stirring frequently. Break up the larger pieces of bottarga with a wooden spoon.

Add 3/4 of the chopped parsley and saute for 30 seconds, then take the pan off the heat.

Once you have drained the spaghetti, remove the garlic clove from the bottarga sauce. Scrape the sauce into the large pasta pot. Add the rest of the olive oil to the pot, then tip in the spaghetti.

Mix the pasta and sauce together until all the spaghetti is coated, then sprinkle with the rest of the parsley.

Eat immediately.