Peel the the garlic and fry it in a pan with olive oil, then remove it. Add the anchovie fillets and stir well.
Meanwhile cook the spaghetti: bring a large pot of salted water to a boil, add spaghetti and cook until al dente.
Drain pasta well and season with the oil, botargo and minced balm leaves.
Botargo Spaghetti with Balm Leaves
Serves two:
200g spaghetti
4 tbsp. tuna or mullet botargo
4 salted anchovie fillets
1 clove garlic
6 tbsp. olive oil
1 bunch balm leaves