Ingredients for - Spaghetti with Bottarga and Almond Bread Crumbs
How to cook deliciously - Spaghetti with Bottarga and Almond Bread Crumbs
1. Stage
Soak the capers in a bowl of cold water for 1 hour. Drain and finely chop the capers.
2. Stage
Meanwhile, 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. Stage
Spread the bread crumbs on the baking sheet and toast in the oven until crisp. Let cool, then toss with the almonds and parsley.
4. Stage
In 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. Stage
In 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. Stage
Scatter 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.Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
