Spaghetti With Bottarga And Almond Bread Crumbs

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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

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