Spaghetti with Bottarga and Almond Bread Crumbs

Name: Spaghetti with Bottarga and Almond Bread Crumbs
Cook time: 25 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 1/2 c. salt-packed capers; 1 c. whole blanched almonds; 1 1/2 c. coarse fresh bread crumbs; 1/4 c. finely chopped parsley; 4 tbsp. unsalted butter; 3/4 c. extra-virgin olive oil; 2 tbsp. extra-virgin olive oil; 1 tbsp. crushed red pepper; 1 1/2 oz. bottarga; 1 lb. spaghetti

Published: Apr 16, 2011

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Yields:

Cook Time:

25 mins

Total Time:

1 hr 20 mins

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The almond bread crumbs that top off this dish add a crunch and sweetness that contrasts nicely with the lightly salty, fishy flavor of the bottarga.

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Ingredients

1/2 cup salt-packed capers
1 cup whole blanched almonds
1 1/2 cups coarse fresh bread crumbs
1/4 cup finely chopped parsley
4 Tbsp. unsalted butter
3/4 cup extra-virgin olive oil
2 Tbsp. extra-virgin olive oil
1 Tbsp. crushed red pepper
1 1/2 oz. bottarga
1 lb. spaghetti

Directions

1. Step 1Soak the capers in a bowl of cold water for 1 hour. Drain and finely chop the capers.
2. Step 2Meanwhile, preheat the oven to 350 degrees F. Toast the almonds on a baking sheet for 10 minutes, until golden brown. Let the almonds cool, then coarsely chop them; transfer to a food processor and finely grind.
3. Step 3Spread the bread crumbs on the baking sheet and toast in the oven until crisp. Let cool, then toss with the almonds and parsley.
4. Step 4In a large pot, melt the butter in 1/2 cup plus 2 tablespoons of the oil. Add the capers, crushed red pepper, and half of the bottarga and cook over moderate heat until sizzling, about 5 minutes. Remove from the heat.
5. Step 5In another large pot of boiling salted water, cook the spaghetti, stirring, until al dente. Drain the spaghetti, reserving 3/4 cup of the pasta cooking water. Add the pasta to the bottarga sauce. Stir in the reserved cooking water, 2 tablespoons at a time, until the pasta is coated with a rich sauce.
6. Step 6Scatter one-fourth of the bread crumb mixture in a large, shallow bowl. Top with one-third of the pasta. Repeat the layering twice more, ending with the bread crumb mixture. Sprinkle the remaining bottarga over the pasta and drizzle with the remaining 1/4 cup of olive oil. Serve right away.
  
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