Spaghettini with Salmon Caviar
Instructions:
- 2 tablespoons unsalted butter (30 g)
- 1/ 2 cup heavy cream (120 ml)
- 1/ 2 pound spaghettini or nidi (225 g)
- 1/ 4 pound plus 2 tablespoons salmon caviar (110 g)
- 2 1/ 2 tablespoons minced fresh chives or scallion greens
- Freshly ground black pepper
- Cut the butter into pieces directly into a pasta serving bowl. Put the cream in a small saucepan and simmer for 8 minutes, or until it has thickened.
- In a large pot of boiling salted water, cook the spaghettini until it is al dente. Drain the pasta and put it into the serving bowl. Pour on the hot cream and toss to mix.
- Gently mix in ¼ pound of the caviar and 1 1/2 tablespoons of the chives. Sprinkle the remaining 1 tablespoon chives and the extra caviar over the pasta. Serve immediately, with a pepper mill on the table.