Food & Cooking Recipes Ingredients Seafood Recipes Bottarga Pasta 3.1 (32) Close Credit: Krause, Johansen Servings: 6 Bottarga, a specialty of southern Italy, is the roe of gray mullet or tuna that has been salted, pressed, and air-dried. You can buy bottarga from BuonItalia. Directions Heat 2 tablespoons oil and the butter in a skillet over medium heat until butter foams. Add breadcrumbs, salt, and pepper. Cook until golden brown, about 5 minutes. Transfer to a plate. Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta, and cook until al dente. Meanwhile, heat remaining 3 tablespoons oil in a large skillet over medium heat. Squeeze pulp from skins of roasted garlic into skillet, and add sliced garlic. Cook 2 minutes. Using tongs, transfer pasta directly from boiling water to skillet. Toss to coat. Add 2 tablespoons grated bottarga, the parsley, and half the breadcrumbs, and toss. Transfer to a platter. Season with salt. Sprinkle pasta with remaining breadcrumbs. Grate a generous amount of bottarga on top. Serve.