Spaghetti with Scallop and Bottarga

Bottarga base method Combine Extra virgin olive oil and bottarga and keep them in a chiller.

Scallop carpaccio method Finely slice the scallop using two bamboo skewers and a fish slicer knife.
Properly store in baking foil with a round shape.
Keep in a chiller until need.

Finalize dish Slowly cook the garlic in a sauté pan with extra virgin olive oil and thyme for 2 minutes.
Add clams stock with chilli and keep cooking for 2 more minutes.
In the meantime, cook the pasta al dente.  
As soon as the pasta is ready, add in the mixture and stir frequently, until the sauce starts to thicken.
Stir away from the fire with bottarga, extra virgin olive oil, parsley, and clams stock and toss to combine. 
If the sauce is too thick, add a little bit of the water used to cook the pasta.
Lay the pasta on top of the scallops carpaccio in a deep bowl and sprinkle some more bottarga with extra virgin olive oil.