Bottarga Pasta Food

BOTTARGA PASTA

Bottarga Pasta image

Bottarga, a specialty of southern Italy, is the roe of gray mullet or tuna that has been salted, pressed, and air-dried. You can buy bottarga from BuonItalia.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 9

Ingredients

5 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 cup coarsely ground breadcrumbs (from a baguette ground in a food processor)
Coarse salt and freshly ground pepper
1 pound bucatini or perciatelli pasta
6 cloves Martha's Roasted Garlic
4 garlic cloves, very thinly sliced
2 tablespoons grated bottarga, plus more ungrated for garnish (about 3 ounces total)
3 tablespoons very coarsely chopped fresh flat-leaf parsley

Steps:

Heat 2 tablespoons oil and the butter in a skillet over medium heat until butter foams. Add breadcrumbs, salt, and pepper. Cook until golden brown, about 5 minutes. Transfer to a plate.
Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta, and cook until al dente.
Meanwhile, heat remaining 3 tablespoons oil in a large skillet over medium heat. Squeeze pulp from skins of roasted garlic into skillet, and add sliced garlic. Cook 2 minutes. Using tongs, transfer pasta directly from boiling water to skillet. Toss to coat. Add 2 tablespoons grated bottarga, the parsley, and half the breadcrumbs, and toss. Transfer to a platter. Season with salt.
Sprinkle pasta with remaining breadcrumbs. Grate a generous amount of bottarga on top. Serve.

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