Spaghetti With Caviar (Spaghetti Al Caviale)

Ingredients

• 400 g dried angel hair, spaghetti or linguine
• 200 g unsalted butter
• 2 large lemons (zested & juiced)
• 1 tsp salt (to taste)
• 1/2 tsp freshly ground black pepper (to taste)
• 100 g caviar of choice

Instructions

1. 1

   --- Steps ---

2. 2

   Bring a pot of water to a boil, season with salt & cook pasta according to package instructions, till al dente.

3. 3

   While pasta is cooking, heat butter in a large pan on medium low heat.

4. 4

   When the pasta is done, drain (save 1 cup of cooking water) & set aside.

5. 5

   When butter has melted, turn off the heat, add half the lemon zest (reserve the rest for garnish), all the lemon juice, salt & pepper then add the cooked pasta & toss well.

6. 6

   Add 1/2 of the reserved cooking water to loosen sauce (add less or more, according to preference), taste to adjust seasoning & toss pasta again.

7. 7

   Divide between 4 plates, top with 1 tbsp of caviar, sprinkle remaining lemon zest, more ground black pepper (optional) & herb of choice (I added rocket/arugula to add a subtle pepperyness to this dish) & serve immediately.