Cook your spaghetti al dente in well salted water.

While the spaghetti is cooking, rub the inside surface of a salad bowl vigorously with the cut sides of the garlic. applying enough pressure so the garlic juices really rub off on to the sides of the bowl. If you want a more assertive garlic flavor, leave the spent half-cloves in the bowl.

Add a good glug of olive oil, then the grated bottarga to the bowl. Mix with a spatula until you form a kind of cream that you can spread over the bottom of the bowl and sides of the bowl. Set aside until needed.

When the spaghetti is cooked, drain it (but not too well) and pour it into the bowl. Mix everything together well, adding some more olive oil and/or grated bottarga is you think it needs it. If things are a bit dry, some more pasta water helps. Discard the garlic now if you've left it in the bowl.

Serve immediately, with extra grated bottarga on top.