Bring a pan of salted water to the boil and cook the pasta until al dente.
Meanwhile, heat the olive oil in a frying pan over a medium heat and cook the garlic and chilli flakes for a couple of minutes until golden. Remove from the heat and if using fresh botarga grate it in or if using dried ground bottarga just add it directly.
When the pasta is done drain it, reserving some of the cooking liquid. Add the pasta to the frying pan along with a bit of the reserved liquid to loosen it and stir well to combine. Stir through the chopped parsley and then serve.