New This Month

Bucatini with Breadcrumbs and Bottarga

18
  • Servings: 4

Photography: DAVID M. RUSSELL

Ingredients

  • 9 cloves garlic
  • 1/2 cup olive oil
  • 1 cup fresh breadcrumbs
  • Coarse salt
  • 1 pound bucatini pasta
  • 1/4 cup capers, drained
  • 1/4 cup yellow raisins, chopped
  • 2 teaspoons preserved lemon, rinsed, rind only, cut into small pieces
  • 4 cups chicken stock
  • 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

Directions

  1. Finely chop 5 garlic cloves. In 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.

  2. 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.

  3. 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 preserved lemon, chicken stock, lemon juice, butter, Aleppo pepper, and a pinch of salt.

  4. Bring to a simmer and add pasta. Cook, stirring often, until the pasta is al dente, about 3 minutes; remove from heat. Stir in pine nuts, parsley, grated Parmesan, and bottarga.

  5. Garnish with reserved breadcrumb mixture. Shave over parmesan and bottarga. Serve immediately.

Reviews Add a comment

  • redmink
    30 JUL, 2009
    What "must haves"?
    Reply
  • dove55
    29 JAN, 2009
    hi you can alway go to must haves and click on the 28th of january and it will give you the pasta and link
    Reply
  • RMGomez
    29 JAN, 2009
    I was able to buy the pasta at www.ilovepastashop.com
    Reply
  • THEJRED
    28 JAN, 2009
    SAW YOUR SHOW TODAY AND THE RECIPE YOU USE IS SIMULAR TO WHAT MY FAMILY HAS COOKED FOR YEARS, THE ONLY DIFFERENCE IS WE LEAVE OUT THE CAPERS,AND RAISENS AND USE BREAD CRUMBS WITH CHOPPED WALNUTS AND A LITTLE RED SAUCE - HAS BEEN A XMAS EVE FAVORITE OF OUR FAMILY FOR MANY YEARS SERVED WITH THE HOMEMADE PASTA THAT MY GRANDMOTHER WOULD MAKE
    Reply
  • francesmay
    28 JAN, 2009
    Where and how can I buy the bucatini pasta from todays show...Jan28th
    Reply