<p>A delicious Mediterranean feast! The symphony of seafood flavor pairs so well with those of the garden; the olives, the tomatoes, garlic and fresh cut parsley. So easy to prepare, it's ready in under 15 minutes, and will make everyone you serve think you are a master chef. Perfect as a small appetizer, or with bigger portions a meal in itself.</p>
<p>1 LB Linguine</p>
<p>1 Shallot</p>
<p>2 Cans Spanish Sardines</p>
<p>4 or 5 Roma Tomatoes 4 or 5 Cloves Garlic</p>
<p>1 Bunch Flat Leaf Italian Parsley</p>
<p>2/3 C Kalamata Olives</p>
<p>1/2 Bottle Pinot Grigio Wine</p>
<p>2 TBSP Red Pepper Flakes</p>
<p>1 TSP Coarse Ground Black Pepper</p>
<p>3 TBSP Bottarga Borealis, ground</p>
<p>Olive oil</p>
<p>&nbsp;</p>

Delicious Mexican influenced appetizer perfect for your Cinco De Mayo party or any gathering for that matter! These babies will disappear in the blink of an eye, they are that good. The crab and the bottarga go hand in hand to make this popper a nice change from the traditionally bacon wrapped ones. Served either hot or cold, they are delicious all the way around.

• 2 PKGS Cream Cheese
• 3 6 OZ Cans Crabmeat
• 1 C Grated Quesadilla Cheese or other melty cheese of your choice.
• 1 1/2 OZ Grated Bottarga
• 1/4 C Chopped Fresh Chives
• 1 TSP Sweet Spanish Smoked Paprika
• 1 TSP Ground Coriander
• 1/2 TSP Ground Cumin
• 8 Large Jalapeño Peppers