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Pasta with caviar

Pasta with caviar

serves 4

ingredients
225g/8oz fresh vermicelli
75g/3oz unsalted butter
100g/4oz good-quality caviar
8 fresh chives, chopped
8 quail’s eggs, soft-boiled and
peeled
1 lemon, thinly sliced


• Cook the pasta in lightly salted
boiling water until al dente, then
drain, retaining a very little of the
cooking water, and toss in the
butter. Arrange in swirls on four
small serving plates.
• Put a dollop of caviar in the centre
of each mound of pasta, and
sprinkle the chives over the top.
• Garnish each serving with two
quail’s eggs and lemon slices.
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