INA'S LEMON CAPELLINI WITH CAVIAR

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Ina's Lemon Capellini with Caviar image

Ina Garten, owner of the gourmet food store Barefoot Contessa in East Hampton, New York, likes to serve this special appetizer or dinner for a celebration or New Year's Eve. Use the highest-quality fresh malossol caviar you can afford. Osetra is usually the best for the money.

Provided by Martha Stewart

Number Of Ingredients 7

Olive oil
1 pound dried capellini
1/2 pound unsalted butter, melted
Zest and juice of 2 lemons, plus additional zest for garnish
1 teaspoon salt
1 teaspoon freshly ground white pepper
150 grams very good black caviar

Steps:

  • Drizzle some olive oil in a large pot of boiling salted water; add capellini, and cook until al dente. Drain quickly, leaving a little of the water. Quickly toss capellini with melted butter, lemon zest, lemon juice, salt, and pepper.
  • Place one serving of pasta on each plate, and top with a large dollop of fresh caviar. Garnish with extra grated lemon zest. Serve immediately.

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