Spaghetti With Bottarga And Almond Bread Crumbs

Ingredients

• 1/2 cup large salt-packed capers
• 1 cup whole blanched almonds
• 1 1/2 cups coarse fresh bread crumbs
• 1/4 cup finely chopped parsley
• 4 tablespoons unsalted butter
• 3/4 cup plus 2 tablespoons extra-virgin olive oil
• 1 tablespoon crushed red pepper
• 1 1/2 ounces bottarga, preferably mullet, finely grated (3/4 cup)
• 1 pound spaghetti

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