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
- Soak the capers in a bowl of cold water for 1 hour. Drain and finely chop the capers.
- 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.
- Spread the bread crumbs on the baking sheet and toast in the oven until crisp. Let cool, then toss with the almonds and parsley.
- 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
- and cook over moderate heat until sizzling, about 5 minutes. Remove from the heat.
- 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
- sauce. Stir in the reserved cooking water, 2 tablespoons at a time, until the pasta is coated with a rich sauce.
- 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
- 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)