Bucatini with Breadcrumbs and Bottarga

https://www.marthastewart.com/315524/bucatini-with-breadcrumbs-and-bottarga

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.