Ingredients
| 250 grams Tagliatelle Pasta |
| 50 gram tin (or more) of fresh Calvisius caviar |
| 75 grams / 2.5 oz good-quality butter (1/2 a stick) |
| 2 tablespoons chives, chopped |
| Sea salt and freshly-ground black pepper, to taste |
Tagliatelle with Caviar
Cooking Time: 30 minutes
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This combination of egg pasta and fresh Calvisius caviar is a special treat for any dinner party. An easy recipe that tastes like pure luxury. Our favorite styles to use are the Tradition Elite, the Siberian or any of the Oscietras.
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Instructions
1. Bring a pot of water to boil, season it with salt and cook the Tagliatelle according to package instructions. While it cooks, melt the butter in a saute pan until just melted. Be careful not to brown the butter.
2. When the pasta is al dente, drain it, saving some of the cooking water. Place the Tagliatelle in the pan with the melted butter and toss. Season it with black pepper to taste, 1 tablespoon of the chopped chivers and add cooking water to loosen, if needed.
3. Toss the pasta one more time, and divide between four plates. Top the tagliatelle with caviar, sprinkle the remaining chives over the top and serve immediately.
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