You just need to heat the sauce, adFrom an untreated lemon, extract the rind and cut it finely and into small pieces. Prepare a chopped fresh parsley. Drop the "trofie" in slightly salted water. In a large frying pan heat the E.V.O. and add the grated bottarga amalgamating with a wooden spoon. Then add the pieces of lemon peel and chopped parsley and continue to mix. Pour the "trofie" cooked al dente and stir tightly. Serve hot and sprinkle over a little grated bottarga.d the spaghetti and stir in for a first course with a scent of sea.