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New Year's: Pasta with Salmon Caviar

Source of Recipe


Food & Wine, January 2006



List of Ingredients



• Salt
  
• ½ pound dry tagliarini or fettuccine
  
• 2 Tbsp unsalted butter
  
• 1 shallot, minced
  
• ¼ cup plus 2 Tbsp crème fraîche or sour cream
  
• 1 Tbsp finely chopped flat-leaf parsley
  
• 1 tsp chopped tarragon
  
• Freshly ground pepper
  
• 2 ounces thinly sliced smoked salmon, cut into ½-inch ribbons (½ cup)
  
• 4 ounces salmon caviar
  






Instructions



1. Bring a large pot of water to a boil and add a large pinch of salt. Add the tagliarini and cook until al dente. Drain the pasta, reserving about ½ cup of the cooking water.
   
   
2. In a large, deep skillet, melt the butter over moderate heat. When the foam subsides, add the minced shallot and cook over moderately low heat for 2 minutes, stirring. Add the crème fraîche, parsley, and tarragon. Stir in about ¼ cup of the reserved pasta cooking water and season with pepper. Add the pasta and smoked salmon ribbons and toss well. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry.
   
   
3. Remove from the heat. Add three-fourths of the caviar and toss gently. Serve in shallow bowls, garnished with the remaining caviar.
   
   Makes 4 main or 6 first-course servings.