Spaghetti With Bottarga And Almond Bread Crumbs

• 1/2 cup large salt-packed capers
• 1 cup whole blanched almonds
• 1 1/2 cup coarse fresh bread crumbs
• 1/4 cup finely chopped parsley
• 4 tablespoon unsalted butter
• 3/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 tablespoon crushed red pepper
• 1 1/2 ounce bottarga
• 1 pound spaghetti

1. Soak the capers in a bowl of cold water for 1 hour. Drain and finely chop the capers.
2. Meanwhile, preheat the oven to 350u0b0. 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. 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. 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
5. and cook over moderate heat until sizzling, about 5 minutes. Remove from the heat.
6. 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
7. sauce. Stir in the reserved cooking water, 2 tablespoons at a time, until the pasta is coated with a rich sauce.
8. 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
9. over the pasta and drizzle with the remaining 1/4 cup of olive oil. Serve right away.

salt, whole blanched almonds, bread crumbs, parsley, unsalted butter, extravirgin olive oil, red pepper, bottarga, spaghetti

Taken from www.myrecipes.com/recipe/spaghetti-bottarga-almond-bread-crumbs (may not work)