Spaghetti with saffron and bottarga

As I was telling you, preparing spaghetti with saffron and bottarga takes as long as cooking the spaghetti itself, so it's super quick.

Place the pot with salted water on the heat and wait for it to boil, meanwhile in a wok fry the garlic with the oil, as soon as the garlic turns golden, remove it and add half a teaspoon of bottarga and the sachet of saffron, add a little cooking water and let the saffron dissolve.

Meanwhile, cook the pasta, drain it al dente, and add the spaghetti to the wok. Toss the pasta, shaking the wok. Add the cooking water if necessary, because the sauce, with the starch from the pasta, should become creamy. Remove the pasta al dente and finish cooking it in the creamy sauce. Plate and serve.

with a nice sprinkling of bottarga.