Cook the Bucatini pasta according tho the packet instructions.
Cut a couple slices of the Bottarga and finely grate the rest.
Heat a little plain oil in a pan and fry the slices until golden brown.
Once the pasta is cooked, strain (reserving 2 tablespoons of the pasta water) and place back into the pan with the pasta water.
On a low heat, add the two oils, chilli flakes and lemon juice and stir to combine.
Arrange onto plates and decorate with the fried Botarga, dill, chilli flakes and optional caviar.