As you are well aware by now, I am a bottarga (dried and pressed fish roe) fiend, and I love spaghetti with bottarga. Alta currently has a grey mullet bottarga spaghetti with fragrant shrimp oil and a hint of peperoncino for added heat. Rather than shavings of the bottarga, this version has thin slices of gorgeous orange-colored bottarga that is slightly rubbery in texture and slightly bitter but very tasty. Alta serves all small plates, so you won’t overeat, but I would be more worried about whether you’ll get your fill of this spaghetti or if it will dwell in your memory, calling you repeatedly to come back for more.