Spaghetti with Lumpfish Caviar and Crème Fraîche

Name: Spaghetti with Lumpfish Caviar and Crème Fraîche
Ingredients: 450 g (1 lb) spaghetti (preferably egg spaghetti); 450 g (1 lb) spaghetti (preferably egg spaghetti); salt; a knob of butter; 75 g (3 oz) crème fraîche or soured cream; 75 g (3 oz) crème fraîche or soured cream; 50 g (2 oz) lumpfish caviar (red or black)

Preparation info

4
servings

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

A very quick and extravagant-seeming pasta dish. Though the roe is quite expensive, this is one pasta dish which would be ruined by Parmesan, so there are no hidden extras. This is a good one to start a dinner party as there is really no work required and only one pan.

Ingredients

450 g (1 lb) spaghetti (preferably egg spaghetti)
salt
a

Fish course
Dinner
Pasta
Pescatarian

Method

Cook the spaghetti in plenty of boiling salted water and have ready a warm serving dish. Drain the spaghetti when it is al dente and toss it with the butter. Pour into a hot serving dish and spoon the crème fraîche and then the lumpfish roe on top. Toss again at the table, so that everyone can see the contrasting colours before they are blurred.