METHOD

Bring a large pot of salted water to a boil. Heat the olive oil in a large pan over medium-low heat. Add the garlic and red pepper flakes or Calabrese pepper if using, and cook, stirring frequently, until the garlic is translucent. Meanwhile, once the water is boiling, add spaghetti. Cook, stirring frequently with a long-handled fork, until spaghetti is al dente. When the pasta is cooked, reserve about 1 cup cooking water. Drain pasta, transfer the pasta to the pan. Toss vigorously over medium heat until combined, about 2 minutes. If the pasta looks dry, add some of the cooking water 1 to 2 tablespoons at a time, and toss between additions until the consistency is saucier. Add bottarga and breadcrumbs. Garnish with the minced Italian parsley. Top with caviar.