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Bottarga Pasta


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.

  • Servings: 6

Photography: Krause, Johansen

Source: Martha Stewart Living, July 2007


  • 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


  1. 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.

  2. Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta, and cook until al dente.

  3. 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.

  4. Sprinkle pasta with remaining breadcrumbs. Grate a generous amount of bottarga on top. Serve.

Reviews Add a comment

  • ALmyx
    5 MAR, 2009
    You can too buy bottarga (poutargue or boutargue) come from France on This rich, marinated speciality is best consumed pure to fully appreciate the luxurious flavours. Wafer thin cut Pourtargue works exceptionally as an aperitif on its own or thinly spread on buttered toast. Finely grated Poutargue works equally well as an accompaniment to your main dishes (see our recipes). Please note that Poutargue is always consumed raw!