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Slice the garlic, finely chop and tear the parsley leaves.

Bring a large pot of water to boil adding the cooking salt. Add the linguine and stir the threads of pasta to prevent them sticking together.

Heat the olive oil and garlic in a large pan over a medium heat and cook until the garlic is lightly golden around the edges. Immediately add a couple tablespoons of pasta water to prevent the garlic from cooking further and remove from heat.

When the linguine is al dente, drain and add to the garlic the olive oil and half of the bottarga, then toss and evenly combine.

Transfer the pasta to bowls and add the remaining bottarga, finally adding a sprinkle of freshly ground black pepper and garnishing with the parsley.