Pasta With Bottarga Recipes

PASTA WITH BOTTARGA

Pasta with Bottarga image

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

5 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/2 baguette, coarsely ground into crumbs (about 3 cups)
Coarse salt and freshly ground pepper
2 pounds bucatini pasta
3 cloves Roasted Garlic for Radicchio Slaw with Green Beans and Cauliflower
2 cloves garlic, thinly sliced
Freshly grated bottarga, for serving
Freshly grated Parmigiano Reggiano cheese
Herb Toast

Steps:

In a medium skillet, heat 2 tablespoons oil and the butter over medium heat until butter is foamy. Add breadcrumbs, season with salt and pepper, and cook, stirring, until breadcrumbs are golden brown; set aside.
Bring a large pot of water to a boil, and add salt. Add bucatini, and cook until al dente according to package instructions.
Meanwhile, heat remaining 3 tablespoons oil in a large skillet over medium heat. Add roasted garlic and sliced garlic. Cook, stirring, until garlic infuses oil. Use tongs to transfer pasta directly from the boiling water into the pan with the garlic and oil. Toss to combine.
Transfer to a large platter. Sprinkle with toasted breadcrumbs. Use the large holes of a box grater to shave the bottarga over the pasta. Serve immediately sprinkled with grated cheese and accompanied by herb toasts.

BOTTARGA PASTA

Bottarga Pasta image

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.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 9

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

Steps:

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.

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