Serves 4

Bottarga is dried grey mullet roe, and it comes pre-grated or whole in a vacuum pack. It doesn't sound that appetising but has an amazing rich, slightly salty and bitter flavour. It's expensive but so intense that a little goes a long way. Keep grated and whole in stock for adding to pasta or salads; use grated in the sauce and the whole roe to grate or shave on top.

320g fresh or dried spaghetti, fresh cooks quicker
2 garlic cloves, peeled and crushed
3tsp grated bottarga
40g piece of bottarga
2tbsp white wine
80ml extra virgin olive oil
80g butter
Salt and freshly ground black pepper

Heat the olive oil in a pan and warm the garlic through. Add the white wine, butter, grated bottarga and season with salt and freshly ground black pepper. Simmer on a low heat for 1 minute to let the flavours infuse. Meanwhile, having cooked the spaghetti according to the cooking instructions, drain in a colander. Toss the spaghetti with the sauce and re-season if necessary. Divide between the plates, grate the bottarga over the pasta and serve immediately.