Minced dry seaweed, to taste (we did use Lofoten Seaweed "Arctic Ocean Greens)
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, following the cooking time on the package .
Meanwhile, heat oil in a large skillet or wok over medium heat.
Add garlic to the oil and cook until just warmed through, 1 to 2 minutes. Add minced chilli pepper and stir together, reducing the temperature to medium-low. Continue stirring. The garlic should never become dark brown or crispy. If this has happened, the garlic is burnt and no longer appropriate for consumption.
Drain the pasta, reserving at least 1 cup pasta water. Add the spaghetti to the oil mixture, still on medium-low heat. Stir or toss until all the spaghetti is well coated. Add 3/4 of the bottarga and stir to mix with the spaghetti, adding the reserved pasta water to hydrate as needed. There should be a little "sauce" when serving but not soupy.
Divide onto 4 plates and sprinkle with Arctic Ocean Greens and top with a teaspoon of Skreiperle. Sprinkle remaining bottarga on top right before serving.