Food & Cooking Recipes Ingredients Seafood Recipes Bottarga Pasta 3.1 (32) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close 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. Originally appeared: Martha Stewart Living, July 2007 Rate It PRINT