2 oz. mullet bottarga
1 1/3 cup green onions, both green and bulbs cut very thin
2 1/2 T unsalted butter
1 lb pasta, such as spaghettini or linquine fini
2 T fresh parsley, chopped fine
1/2 t lemon zest
(hot red chili peppers to pass around the table) optional
Strip away the outside membrane of the bottarga. Using a vegetable peeler, a truffle slicer and sharp paring knife, slice the bottarga paper thin, then chop as fine as possible. Put the green onions, a pinch of salt and 1 1/2 tablespoons of the butter in a small pan and cook until the onions become slightly colored, about 7 to 10 minutes. Meanwhile cook the pasta, drain well and place in a warm serving bowl together with 1 tablespoon of butter and the cooked onions, toss well. Add the parsely, lemon zest and bottarga. Toss well and serve immediately. Pass the hot peppers around the table for those that may want them.