Reviews        Add Rating & Review

Back to Bucatini with Breadcrumbs and Bottarga All Reviews for Bucatini with Breadcrumbs and Bottarga - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 4 4088_012809_pasta_l.jpg

Ingredients Ingredient Checklist 5 garlic cloves 1/2 cup olive oil 1 cup fresh breadcrumbs Coarse salt 1 pound bucatini pasta 1/4 cup plus 2 tablespoons capers, drained 1/4 cup yellow raisins, chopped 4 cups chicken stock 2 teaspoons preserved lemon, rinsed, rind only, cut into small pieces 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 Extra virgin olive oil, for serving

Gallery Read the full recipe after the video.

Recipe Summary Servings: 4 4088_012809_pasta_l.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

4088_012809_pasta_l.jpg

4088_012809_pasta_l.jpg

Ingredients

Ingredients

  • 5 garlic cloves 1/2 cup olive oil 1 cup fresh breadcrumbs Coarse salt 1 pound bucatini pasta 1/4 cup plus 2 tablespoons capers, drained 1/4 cup yellow raisins, chopped 4 cups chicken stock 2 teaspoons preserved lemon, rinsed, rind only, cut into small pieces 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 Extra virgin olive oil, for serving

Directions

Finely chop 1 garlic clove. In a 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. Drain, reserving 1 cup pasta water.

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 chicken stock, preserved lemon, 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. Remove garlic cloves and discard. Stir in pine nuts, parsley, grated Parmesan and bottarga. Add reserved pasta water, 1/4 cup at a time, if pasta seems too dry.

Garnish with reserved breadcrumb mixture, shaved parmesan and bottarga, and drizzle with extra virgin olive oil. Serve immediately.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Bucatini with Breadcrumbs and Bottarga

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Bucatini with Breadcrumbs and Bottarga

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest