Food & Cooking Recipes Ingredients Seafood Recipes Bucatini with Breadcrumbs and Bottarga Be the first to rate & 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 April 8, 2021 Print Rate It Share Share Tweet Pin Email Servings: 4 This bucatini with breadcrumbs and bottarga recipe is courtesy of Martha's personal chef, Tony Esnault. It's a delicious pasta recipe everyone will love. Ingredients 5 garlic cloves ½ cup olive oil 1 cup fresh breadcrumbs Coarse salt 1 pound bucatini pasta ¼ cup plus 2 tablespoons capers, drained ¼ 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 ¼ cup pine nuts, toasted ½ cup flat-leaf parsley, coarsely chopped ½ cup grated Parmesan cheese, plus Parmesan shavings for serving 1 tablespoon grated bottarga, plus bottarga shavings for serving Extra virgin olive oil, for serving Directions 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. Rate it Print