Spaghetti with Lemon, Saffron and Bottarga

Method

1. Bring a large pot of salted water to a boil and cook the spaghetti al dente, about 6.5 minutes.
2. While the pasta cooks, use a vegetable peeler to peel a strip of lemon zest, avoiding the white pith.
3. In a large pan (wok), melt a knob of butter with the lemon zest over medium heat to infuse the butter.
4. When the pasta is ready, remove the lemon zest from the pan.
5. Add the drained spaghetti to the pan and toss well.
6. If using fresh bottarga, add it now and toss for 20-30 seconds over heat.
7. Sprinkle saffron over the pasta, then add a small ladle of pasta cooking water. Toss until the pasta turns yellow and creamy.
8. Turn off the heat. Add some of the dried grated bottarga and toss.
9. Grate a little fresh lemon zest over the pasta.
10. Squeeze a quarter of a lemon's juice over the pasta.
11. Optionally add freshly ground black pepper. Toss.
12. Plate the spaghetti. Garnish with extra saffron pistils, a little more dried bottarga, and more pepper if desired.