Food & Cooking Recipes Ingredients Seafood Recipes Bottarga Pasta 3.1 (32) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print