Linguine garlic oil and red pepper, bottarga and lemon

Garlic, extra virgin olive Oil and Chili (GOC) is a magical triumph of Italian cooking. 
These three ingredients alone give a touch of verve to a dish of pasta. This trio is also the ideal base for the most complex flavors. Roe and lemon give a touch of fishy saltiness and punch and citrusy freshness respectively, a Mediterranean gust of wind, which the oil captures and inundates the mass of linguine with.
Long and supple like thin ribbons and nouveau seagrass, linguine’s rough surface and sinuous movements trap every single drop of fluid sauce, making for a surreptitiously creamy texture.