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Pasta with Salmon Caviar

Recipe Date:
August 10, 2014
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • Salt
  • 1/2 lb dry tagliarini or fettuccine
  • 2 tbsps unsalted butter
  • 1 shallot, minced
  • 1/4 cup plus 2 tablespoons crème fraîche or sour cream
  • 1 tbsp finely chopped flat-leaf parsley
  • 1 tsp chopped tarragon
  • Freshly ground pepper
  • 2 ozs thinly sliced smoked salmon, cut into 1/2-inch ribbons (1/2 cup)
  • 4 ozs salmon caviar
Directions
  1. 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. 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.

*recipe from foodandwine.com