Bucatini with Breadcrumbs and Bottarga


Bucatini with breadcrumbs and bottarga makes for an incredibly mouthwatering pasta dish. The breadcrumbs add a bit of welcome crunch to the satisfying meal.


  • 9 cloves garlic

  • ½ cup olive oil

  • 1 cup fresh breadcrumbs

  • Coarse salt

  • 1 pound bucatini pasta

  • ¼ cup capers, drained

  • ¼ 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

  • 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


  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.

    David M. Russell
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