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Lemon Capellini With Caviar
Ingredients
- 3 x lemons Extra virgin olive oil for cooking pasta
- 1 lb dry capellini
- 1 c. unsalted butter melted
- 1 tsp coarse salt
- 1 tsp freshly-grnd white pepper
- 5 1/4 ounce good black caviar
Directions
- With a grater, remove zest from lemons. Juice 2 of the lemons. Set zest and juice aside.
- Drizzle some extra virgin olive oil into a large pot of lightly salted boiling water, add in capellini, and cook till al dente, about 2 min. Drain quickly, leaving a little water with the pasta. Quickly toss pasta with melted butter, zest of two lemons, lemon juice, salt and pepper.
- Place one serving of pasta on each plate, and top with a large dollop of caviar. Garnish with remaining zest.
- This recipe yields 6 servings.
- NOTES : Ina Garten is the author of "The Barefoot Contessa Cookbook: Secrets From the East Hampton Specialty Food Store" (Clarkson Potter; $22.75)
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