Bring a large pot of salted water to boil.
When the water boils, toss the spaghetti and cook until they are al dente.
In a saucepan heat the olive oil.
Peel and smash the garlic and toss it in the saucepan with the olive oil.
Fry it over low heat for a few minutes. Once the garlic starts to change to a brownish color, remove it from the olive oil and remove the olive oil from the heat.
Grate the bottarga in the olive oil.
Drain the spaghetti and tip them into the pan and toss with the sauce, put into a warm serving dish.
Top each serving plate with more grated bottarga and serve immediately.