Spaghetti With Bottarga and Salted Lemon

Peel 2 lemons and separate rinds from the pith. Juice lemons and bring juice to a boil with a generous pinch of salt. Add rinds and continue cooking for 10 minutes. Strain rinds, let cool, and cut into small strips.

Bring white wine to a boil with 1 Tbsp. lemon juice and minced shallot. Remove from the heat and add room temperature butter. Mix until it melts. Add salt if needed and let cool.

Cook pasta in a large pot of salted boiling water according to package directions. Strain and top with the butter, some minced chives, salted lemon, and thinly sliced mullet roe. Best served lukewarm.