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Ingredients

Serves 4

• 5 garlic cloves
• 1/2 cup olive oil
• 1 cup fresh breadcrumbs
• Coarse salt
• 1 pound bucatini pasta
• 1/4 cup plus 2 tablespoons capers, drained
• 1/4 cup yellow raisins, chopped
• 4 cups chicken stock
• 2 teaspoons preserved lemon, rinsed, rind only, cut into small pieces
• 1 tablespoon lemon juice
• 6 tablespoons unsalted butter
• 1 teaspoon Aleppo pepper
• 1/4 cup pine nuts, toasted
• 1/2 cup flat-leaf parsley, coarsely chopped
• 1/2 cup grated Parmesan cheese, plus Parmesan shavings for serving
• 1 tablespoon grated bottarga, plus bottarga shavings for serving
• Extra virgin olive oil, for serving

Description

This Bucatini Recipe Is Courtesy Of Martha\'s Personal Chef, Tony Esnault.

Martha Stewart