Slice the lemon zest and cut it into thin strips.
In a frying pan, pour a little olive oil and fry the breadcrumbs (they can be replaced with almond crumbs).
In another pan, fry the finely chopped shallots in olive oil, add the zest, fry everything together a little more and add a little water from the pasta. Simmer for 10 minutes.

Boil the spaghetti until tender.

Put the spaghetti in a saucepan with the sauce. Bring to a boil, adding water if necessary. To the finished pasta, grate the bottarga, put the breadcrumbs, and mix.

Arrange on plates. You can sprinkle the dish with herbs to taste.