spaghettony. >> garam. this is like what the romans used to make. >> right. this is the secret to the flavor. this gives it that intensity. garam was sort of like roman ketchup... sort of, maybe. tony then adds lemon zest, sicilian of course, and an avalanche of bottarga. on top he adds salted, dehydrated fried capers for crunch and dried breadcrumbs ground down with anchovies, which is called mullica. this is the mullica that people used to use who lived by the sea because they didn't have cheese, this in essence took the place of cheese. >> tony: voila. >> tucci: come on. >> tony: oh! >> tucci: oh no! >> tucci: that's beautiful.