Ingredients
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
Preparation
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.
