Martha first tasted this bottarga pasta dish during a visit to the Italian island of Sardinia. It showcases the pressed, salted, and air-dried roe of gray mullet or tuna, which has a unique pungent flavor. This quick pasta quite dish is unlike any other—and one you will remember forever. Get the recipe: bit.ly/3Swusn3 | Martha Stewart

478K views · 6.1K reactions | 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. Long tubular bucatini is her choice for this recipe. Don’t forget to sprinkle the breadcrumbs and parmesan cheese on top! Get the recipe: bit.ly/3QoEZi3 | Martha Stewart | Facebook