Bring a pot of salted water to a boil for the fettuccine.

In a skillet, heat the olive oil and finely chopped garlic. Sauté until the garlic is golden, then add the finely chopped parsley and red pepper flakes. Turn off the heat.

Cook the fettuccine until al dente, then transfer to the skillet. Turn the heat back on, add a little pasta cooking water, add the bottarga, and toss to combine.

Plate the pasta and serve with more mullet bottarga on top.