Spaghetti with sea urchin and bottarga

280 gr. of spaghetti
160 gr. of sea urchin meat
Extra-virgin olive oil
1 clove of garlic
Ground mullet bottarga (as needed)
Parsley (as needed)

While the pasta is cooking, lightly brown one clove of garlic in extra-virgin olive oil, after which remove it and turn off the heat. Drain the pasta “al dente” and stir-fry with some oil. Turn off the heat, pour the sea urchin meat and mix it well. Dash with ground bottarga and parsley to taste.