Lemon Capellini With Caviar

"From The Barefoot Contessa."
 
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Ready In:
25mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
 
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