Tantalizing capellini pasta tossed in a creamy alfredo sauce with chopped bits of bottarga (cured mullet roe), guanciale (cured pork cheek) and other meats is a customer favorite at The Sandbar Restaurant on Anna Maria Island. Ideal for a romantic night, this ambrosial dish can easily be paired with a glass of pinot noir.

Capellini Pasta with Bottarga (Serves Two)

Ingredients: 2 oz. white sauce (Alfredo or Beurre Blanc); 2 servings of cappellini pasta; 2 pinches of red pepper flakes; 1 oz. grated bottarga; 1 Tbsp. crispy guanciale, bacon, prosciutto or pancetta; ¼ cup Parmesan cheese.

Place sauce in bottom of serving bowl. Blend to a paste consistency. Blend ⅔ of the bottarga into the paste. Add hot pasta and add a little of the pasta water. Add red pepper flakes. Mix together. Grate remaining bottarga on top. Top with meat and remaining parmesan cheese. Add crunchy breadcrumbs and lemon zest if desired.

The Sandbar Restaurant, 100 Spring Ave, Anna Maria, FL 34216, (941) 778-0444