Bottarga Pasta

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
396
FAT
51%
CHOL
30%
SOD
5%

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Ingredients for 6 servings

5 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

1 cup coarsely ground breadcrumbs (from a baguette ground in a food processor)

Coarse salt and freshly ground pepper

1 pound bucatini or perciatelli pasta

6 cloves c Roasted Garlic

4 garlic cloves, very thinly sliced

2 tablespoons grated bottarga, plus more ungrated for garnish (about 3 ounces total)

3 tablespoons very coarsely chopped fresh flat-leaf parsley

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