Ingredients:
3/4 pound of gnocchetti sardi
1/4 cup of extra virgin olive oil
6 cloves of garlic, whole
3 tablespoons of grated Sardinian Bottarga Caviar
2 tablespoons of butter
2 tablespoons of Italian parsely, finely chopped

To Prepare:

• Cook the pasta in salted water for 10-15 minutes or until al dente.
• Meanwhile, in a medium saucepan, heat extra virgin olive oil. Add garlic and sauté until brown.
• Remove garlic, discard. Lower heat and add one tablespoon each of the Bottarga Caviar and butter.
• Drain the pasta and add to saucepan. Toss and remove from heat. Stir in remaining butter until melted. Stir in one tablespoon of Bottarga Caviar and the parsely. Toss gently.
• Drizzle with the cooking oils. Finish with a sprinkling of the remaining Bottarga Caviar.