Pasta con la Bottarga (Sardinian Tuna and Breadcrumbs)

From Sardinia comes this elemental pasta with a true taste of the sea. It's made with just the pressed dried roe of tuna or mullet roe (bottarga) and a little oil, garlic, parsley, and breadcrumbs. Bucatini or perciatelli? Your choice.

5 Tbsp. extra-virgin olive oil
1 Tbsp. butter
1 cup breadcrumbs, coarsely ground (from a baguette ground in a food processor)
coarse sea salt
black pepper, freshly ground
1 lb bucatini or perciatelli pasta
6 cloves garlic, roasted
4 cloves garlic, very thinly sliced
2 Tbsp. bottarga, grated
3 Tbsp. fresh flat-leaf parsley, very coarsely chopped

Heat 2 Tbsp. 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 Tbsp. salt and the pasta, and cook until al dente.

Meanwhile, heat remaining 3 Tbsp. 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 Tbsp. 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.

Makes 4 servings.