Drop the spaghetti in a pot of salted boiling water.
At the same time, in a large saute pan, add the EV olive oil, the garlic and the peperoncino.
Let the garlic turn blonde and add a cup of pasta water.
Only cook the spaghetti in the water for about 5 mins. then transfer them to the saute pan and add a little more pasta water and the Bottarga. Leave only a little Bottarga for garnishing each plate.
Toss the pasta in the saute pan with the Bottarga. If you see that the pasta is getting dry, add more pasta water.
Continue tossing until the spaghetti are al dente.
Shut the flame and add the parsley. Toss for 10 seconds and serve.
Garnish each plate with a little Bottarga.