- 1/2 cup large salt-packed capers
- 1 cup whole blanched almonds
- 1 1/2 cups coarse fresh bread crumbs
- 1/4 cup finely chopped parsley
- 4 tablespoons unsalted butter
- 3/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon crushed red pepper
- 1 1/2 ounces bottarga, preferably mullet, finely grated (3/4 cup)
- 1 pound spaghetti
How to make this recipe
Soak the capers in a bowl of cold water for 1 hour. Drain and finely chop the capers.
Meanwhile, preheat the oven to 350°. 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 <em>bottarga</em> 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 <em>bottarga</em> 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 <em>bottarga</em> over the pasta and drizzle with the remaining 1/4 cup of olive oil. Serve right away.