Bucatini With Breadcrumbs And Bottarga Recipe

Ingredients

9 cloves garlic

1/2 cup olive oil

1 cup fresh breadcrumbs

Coarse salt

1 pound bucatini pasta

1/4 cup capers, drained

1/4 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

1/4 cup pine nuts, toasted

1/2 cup flat-leaf parsley, coarsely chopped

1/2 cup grated Parmesan cheese, plus Parmesan shavings for serving

1 tablespoon grated bottarga, plus bottarga shavings, for serving

Preparation

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.

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.

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.

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.

Garnish with reserved breadcrumb mixture. Shave over parmesan and bottarga. Serve immediately.