Steps

1. Mince the garlic.
   🕒 01:22
2. Cut the other garlic clove in half and remove the germ or core if present.
   🕒 01:28
3. Slice the garlic with the core removed.
   🕒 01:55
4. Place the sliced garlic in a pot, add olive oil to generously cover, and heat.
   🕒 02:44
5. Heat the garlic and olive oil over medium-high heat initially, then reduce to low heat once simmering and cook slowly. (This is the key!) Be careful not to burn it until it turns golden brown, allowing the moisture to evaporate and the aroma to infuse into the oil.
   🕒 03:25
6. Strain the cooked garlic and olive oil through a sieve lined with paper towels, separating the garlic and the oil. Loosen the strained garlic so it doesn't overlap.
   🕒 03:33
7. Use the chili pepper (Sicilian) with the seeds included.
   🕒 03:52
8. Boil plenty of water in a pot, add 1% salt, and start cooking the spaghetti (160g). (This is the key!) Use the package instructions as a guide, and if it seems slightly firm, aim to finish cooking 30 seconds earlier.
   🕒 05:03
9. Return some of the fried garlic (both minced and sliced) to the frying pan.
   🕒 08:31
10. Add the Sicilian chili pepper to the frying pan for a slightly spicier finish.
    🕒 08:44
11. Add a pinch of salt for finishing.
    🕒 09:14
12. Add the cooked spaghetti and about 1 tbsp of pasta cooking water to the frying pan and toss briefly while warming. No need to simmer.
    🕒 09:40
13. On top of the plated spaghetti, add more of the strained fried garlic (minced and sliced).
    🕒 11:19
14. Top generously with grated bottarga as desired to complete the dish.
    🕒 11:40