Lemon Capellini with Caviar (Serves 6)
Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved
Photo: Melanie Acevedo
Olive oil, for cooking the pasta
1 pound dried capellini
1/2 pound unsalted butter, melted
Zest and juice of 2 lemons
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
150 grams very good black caviar
Zest of 1 lemon, for garnish
Drizzle some olive oil in a large pot of boiling salted water, add the capellini, and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the 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 grated lemon zest. Serve immediately.