Ingredients Jump to Instructions ↓

  1. Gemelli (or Spaghetti) alla Bottarga

  2. serves 4 5 tablespoons extra-virgin olive oil

  3. 1 tablespoon butter

  4. 4 cloves garlic, thinly sliced

  5. 1 cup coarsely ground breadcrumbs

  6. Coarse salt and freshly ground pepper

  7. 1 pound gemelli pasta or spaghetti

  8. 3 tablespoons grated bottarga, plus more for garnish

  9. 3 tablespoons coarsely chopped fresh flat-leaf parsley

  10. Heat 2 tablespoons oil and the butter in a skillet over medium heat

  11. until butter foams. Add breadcrumbs, salt, and pepper. Cook until

  12. golden brown, about 5 minutes. Transfer to a plate.

  13. Bring a large pot of water to a boil. Add 1 tablespoon salt and the

  14. pasta, and cook until al dente.

  15. Meanwhile, heat remaining 3 tablespoons oil in a large skillet over

  16. medium heat. Add the sliced garlic. Cook 2 minutes until the garlic

  17. turns golden on the edges. Transfer pasta directly from boiling

  18. water to skillet. Toss to coat. Add 2 tablespoons grated bottarga,

  19. the parsley, and half the breadcrumbs, and toss. Transfer to a

  20. platter. Season with salt.

  21. Sprinkle pasta with remaining breadcrumbs. Grate a generous amount

  22. of bottarga on top. Serve.


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