New Year's: Pasta with Salmon Caviar
Source of Recipe
Food & Wine, January 2006
List of Ingredients
- Salt
- � pound dry tagliarini or fettuccine
- 2 Tbsp unsalted butter
- 1 shallot, minced
- � cup plus 2 Tbsp cr�me fra�che 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 �-inch ribbons (� cup)
- 4 ounces salmon caviar
Instructions
- 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 � cup of the cooking water.
- 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 cr�me fra�che, parsley, and tarragon. Stir in about � 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.
- 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.
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