

Spaghetti with Bottarga and Lemon Zest
3 pounds Barilla Spaghetti
1 1/2 cups extra virgin olive oil
6 each garlic cloves, chopped
1 1/2 cups plain breadcrumbs, toasted
3 each lemons, zested
1/4 cup Italian flat leaf parsley, chopped
Salt and pepper to taste
1 ounce Bottarga