First and foremost, we need to grate the cod roe, like grating a piece of Parmesan cheese.
Next, boil the linguine pasta and while it is boiling, you can proceed with the sauce preparation.
Put the olive oil into the pan, heat the oil over a gentle heat and add the garlic, cut in slices.
Sweat the garlic off until it turns golden in colour, then remove it from the pan and discard it.
Next, move the pan away from the heat and leave the oil to cool down for a minute or so.
Then, add 2/3 of the grated cod roe into the pan.
Give it a good stir.
Add 2/3 of the parsley into the pan.
Season with black pepper.
Finally, add a couple of spoonfuls of the boiling water you are using to boil your pasta.
Stir to make a creamy mix.
Now, your sauce is ready. Wait for the pasta to be perfectly cooked al dente.
When the pasta is cooked al dente, just before draining it, put the pan containing the sauce over the heat again (high heat).
Drain the pasta, but leave the pasta slightly wet.
Add the pasta into the sauce pan.
Sprinkle with the remaining grated cod roe.
Sprinkle with the remaining parsley and stir well for a minute.
Serve the pasta alla bottarga straightaway and have a nice glass of white wine. Please, do not add Parmesan cheese, or any other cheese; you would spoil the whole dish.