Cook the pasta al dente in salted boiling water 3 to 5 minutes for fresh pasta; 5-7 minutes dried pasta. Drain the pasta and return to the pot.
For the sauce combine the clarified butter, cream, lemon zest and juice. Heat until the sauce begins to bubble.
Toss with the cooked pasta. Turn the pasta out onto heated plates and nestle the caviar in the center of the pasta.
Garnish with chopped chives.
This recipe will adequately serve 4-6 people as a first course. As a main course It will serve 4.
1 pound fresh spaghettini (or best quality dried pasta)
4 ounces clarified butter
1/2 cup heavy cream
grated zest of 1 lemon
juice of 1 lemon
4-8 ounces fresh White Sturgeon caviar
chives for garnish
Products Used: White Sturgeon Caviar