Martha Stewart's Bottarga Pasta Recipe

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.