Linguine with Hot Chiles and Bottarga

By LeeBoruchow

Ingredients

• 1 lb Linguine
• Kosher salt
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 1/2 - 1 habanero chile,thinly sliced
• 3 garlic cloves, thinly sliced
• 1/4 cup sun-dried tomatoes, cut in 1/2-inch pieces
• 1/4 cup whole flat-leaf parsley leaves
• 1/2 cup basic tomato sauce-
• Bottarga, for grating
• 1/4 cup toasted bread crumbs
• Pinch chili flakes

Details

Servings 4

Preparation

Step 1

Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
In a cold 12 to 14-inch saute pan, combine the olive oil, chile, and garlic and slowly sweat over medium heat until the garlic is soft, about 3 minutes. Add the sun-dried tomato, parsley, tomato sauce and bring to a simmer.

Cook the pasta according to the package directions, until tender yet al dente, about 5 minutes. Drain the pasta and add it to the tomato mixture. Add enough pasta cooking water to keep the condiment from being too tight. Toss over high heat for 1 minute. Transfer pasta to a serving bowl and grate bottarga over it like a dusting of cheese, sprinkle with bread crumbs, and serve immediately with a sprinkling of chili flakes and a drizzle of olive oil.