Name: Pasta with Salmon Caviar
Yield: 1
Ingredients: Salt -; 1/2 lb. dry tagliarini or fettuccine -; 2 tbsp. unsalted butter -; 1 shallot -; 1/4 c. plus 2 tablespoons crème fraîche or sour cream -; 1 tbsp. finely chopped flat-leaf parsley -; 1 tsp. chopped tarragon -; Freshly ground pepper -; 2 oz. thinly sliced smoked salmon -; 4 oz. salmon caviar -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Pasta with Salmon Caviar

1. Salt -

2. 1/2 lb. dry tagliarini or fettuccine -

3. 2 tbsp. unsalted butter -

4. 1 shallot -

5. 1/4 c. plus 2 tablespoons crème fraîche or sour cream -

6. 1 tbsp. finely chopped flat-leaf parsley -

7. 1 tsp. chopped tarragon -

8. Freshly ground pepper -

9. 2 oz. thinly sliced smoked salmon -

10. 4 oz. salmon caviar -

How to cook deliciously - Pasta with Salmon Caviar

1. Stage

Bring a large pot of water to a boil and add a large pinch of salt. Add the tagliarini and cook until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water.

2. Stage

In a large, deep skillet, melt the butter over moderate heat. When the foam subsides, add the minced shallot and cook over moderately low heat for 2 minutes, stirring. Add the crème fraîche, parsley and tarragon. Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper. Add the pasta and smoked salmon ribbons and toss well. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry. Remove from the heat. Add three-fourths of the caviar and toss gently. Serve in shallow bowls, garnished with the remaining caviar.

3. Stage

Wine Recommendation: Rich, full-bodied minerally white: 2004 Kumeu River Village Chardonnay.