Food & Cooking Recipes Ingredients Seafood Recipes Bottarga Pasta 3.1 (32) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Krause, Johansen Servings: 6 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. 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 Directions 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. Print