Monday, February 15, 2010

Pasta with Caviar















I love caviar and as the servuga's and osetra's of the world are a bit pricey salmon and trout caviar can satisfy the craving in a more frugal way. While I tend to eat my caviar straight from the jar this is a pretty good way to enjoy the mouth popping goodness of fish eggs!

1/2 pound spaghetti
4 ounces Salmon Caviar
2 tablespoons butter
Creme Fraiche 2 tablespoons
Shallots - 1 large
Chives - 1/2 bunch diced
Parsley - 1/4 cup
Pepper and Salt to taste

Prepare pasta al dente. Melt butter in saute pan over medium heat until foam subsides. Add shallots and cook for 2 minutes or until opaque. Turn heat to low and add 1/4 pasta water and creme fraiche. Stir gently and add parsley. Place drained pasta in sauce and turn off heat. Add 2/3 of caviar (use remaining to garnish) and top with chives. Serve immediately.