500 g. Spaghetti
q.s. Salt & Pepper
Soak the freeze-dried garlic in cold water for about thirty seconds. Cook the spaghetti in boiling salted water until al dente. Meanwhile, in a saucepan, sauté the well-drained garlic together with a little extra virgin olive oil; remove from heat and add the chopped parsley, then it to cool down. Add in the sea urchin pulp in the prepared sauce. Drain the spaghetti, toss in the sauce, finish with a sprinkle of bottarga and serve.