This post takes me back to my early days of blogging. I began to write/share my food experiences 18 years ago (May 2007). Back then, we (food bloggers) shared/tried each other’s recipes, gave credit where/when credit was due.
This sometimes happens but most reshare/borrow food ideas/recipes without acknowledging the source. There are so many creative geniuses out there (dripping sarcasm).
I saw this dish posted on Lori’s Taste With the Eyes blog and it caught my eye immediately. I recalled having a small jar of black caviar and once confirmed, this dish came together in 10 minutes.
The original inspiration came from Chef Ludo Lefebre’s caviar with pasta and it’s an easy, delicious meal fix. You don’t have to use pricey Beluga (or Seruga) caviars – you won’t have to empty your wallet for this luxurious, tasty and easy pasta dish.
Chef Ludo’s Caviar Pasta
Course: AppetizersCuisine: FrenchDifficulty: Easy4
servings5
minutes10
minutesRecipe adapted from Chef Ludo Lefebre
Ingredients
1 lb. of spaghetti or spaghettini
9 oz. black caviar (I used lumpfish caviar )
2 Tbsp. unsalted butter
1 Tbsp. lemon juice
1/2 cup dry white wine
3/4 cup heavy cream
salt and pepper to taste
1/2 cup chopped fresh chives
Directions
- Bring a large pot of water to a boil and add salt. Add pasta and cook for about 6-7 minutes.
- In a large skillet, heat the butter until melted. Add lemon juice and wine. Simmer for about a minute. Add the cream and simmer for about five minutes until slightly thickened.
- Reserve approx. 1 cup pasta water and drain pasta and add to skillet with cream sauce.
- Simmer the pasta in the sauce, adding the reserved pasta water as needed if it seems dry. Taste and add salt and pepper to taste and 1/3 cup of chives and stir in. Serve with a garnish of caviar and remaining chives.
Notes
- Try my Spaghetti With Tarama recipe