Bottarga: Salted, pressed, and dried roe sacs, usually from mullet or tuna. Canned tuna: I’ve only used tuna packed in olive oil for this recipe; I figure with nearly 2 sticks of butter in the ...

To prepare the pasta with bottarga, you will need a pot with boiling unsalted water. In a large pan, heat a drizzle of olive ...

“This bottarga pasta is a dish Martha tasted on her first visit to the Italian island of Sardinia, and it’s one you’ll want to add to your dinner rotation,” a video on Stewart’s ...