Pasta with Broccoletti and Bottarga

Method

1. Bring a large pot of salted water to a boil.
2. Clean the broccoletti: keep only the small florets and tender leaves, discarding thick stems.
3. Blanch the broccoletti in the boiling water until tender but still bright green (about 3-4 minutes). Do not cover the pot. Remove with a slotted spoon and set aside, reserving the cooking water.
4. In a large skillet, heat generous olive oil. Add whole garlic cloves and chili pepper. When fragrant, add the frisella (or taralli) and let it absorb the oil, then remove the garlic.
5. Add the blanched broccoletti to the skillet, roughly chop them with a spatula. Add a little of the reserved cooking water and let them simmer gently.
6. Cook the pasta in the reserved broccoletti water until very al dente.
7. While the pasta cooks, thinly slice or grate the bottarga.
8. Drain the pasta, reserving some water. Add pasta to the skillet with broccoletti. Toss well, adding a splash of pasta water if needed to create a creamy sauce.
9. Add some grated bottarga to the pasta and toss. Check for salt (bottarga is salty).
10. Serve immediately, topping with additional bottarga shavings, breadcrumbs (mollica), and a drizzle of olive oil.