Bottarga Pasta

Ingredients in this Recipe

1 cup coarsely ground breadcrumbs (from a baguette ground in a food processor)
1 pound bucatini or perciatelli pasta
1 tablespoon unsalted butter
2 tablespoons grated bottarga, plus more ungrated for garnish (about 3 ounces total)
3 tablespoons very coarsely chopped fresh flat leaf parsley
4 garlic cloves, very thinly sliced
5 tablespoons extra virgin olive oil
6 cloves Roasted Garlic
Coarse salt and freshly ground pepper

See Full Recipe at Martha Stewart