Bucatini with Breadcrumbs and Bottarga
This bucatini recipe is courtesy of Martha's personal chef, Tony Esnault.
- 5 garlic cloves
- 1/2 cup olive oil
- 1 cup fresh breadcrumbs
- Coarse salt
- 1 pound bucatini pasta
- 1/4 cup plus 2 tablespoons capers, drained
- 1/4 cup yellow raisins, chopped
- 4 cups chicken stock
- 2 teaspoons preserved lemon, rinsed, rind only, cut into small pieces
- 1 tablespoon lemon juice
- 6 tablespoons unsalted butter
- 1 teaspoon Aleppo pepper
- 1/4 cup pine nuts, toasted
- 1/2 cup flat-leaf parsley, coarsely chopped
- 1/2 cup grated Parmesan cheese, plus Parmesan shavings for serving
- 1 tablespoon grated bottarga, plus bottarga shavings for serving
- Extra virgin olive oil, for serving
Finely chop 1 garlic clove. In a medium skillet, heat 1/4 cup olive oil over medium heat. Add chopped garlic and cook, stirring, until fragrant, about 30 seconds. Add breadcrumbs and cook, stirring, until golden brown, about 5 minutes; set aside.
Bring a large pot of water to a boil over high heat. Generously salt boiling water and add pasta. Cook until still very firm, 5 to 6 minutes. Drain, reserving 1 cup pasta water.
Meanwhile, in a large high-sided skillet, heat remaining 1/4 cup oil over medium-high heat. Crush remaining 4 garlic cloves and add to skillet along with capers, and raisins; cook, stirring, for 1 minute. Add chicken stock, preserved lemon, lemon juice, butter, Aleppo pepper, and a pinch of salt.
Bring to a simmer and add pasta. Cook, stirring often, until the pasta is al dente, about 3 minutes; remove from heat. Remove garlic cloves and discard. Stir in pine nuts, parsley, grated Parmesan and bottarga. Add reserved pasta water, 1/4 cup at a time, if pasta seems too dry.
Garnish with reserved breadcrumb mixture, shaved parmesan and bottarga, and drizzle with extra virgin olive oil. Serve immediately.