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LEFTOVER CAVIAR PASTA

Picture for Leftover Caviar Pasta

We all have those days when we’re looking in the fridge and all we see is that tub of have-eaten caviar. Of course, we could pull out all the fixings and have another go around the caviar carousel, but instead, I implore you to try this caviar pasta. It’s rich, it’s creamy, it’s tangy - everything that complements that unique caviar flavor we know and love so dearly.

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INGREDIENTS

thin long pasta of choice

8 oz thin long pasta of choice

small shallot, minced

1 small shallot, minced

leftover champagne or dry white wine

⅓ cup leftover champagne or dry white wine

champagne vinegar or white wine vinegar

3 tbsp champagne vinegar or white wine vinegar

unsalted butter, cold + cubed

1 stick unsalted butter, cold + cubed

lemon juice

1 tbsp lemon juice

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

creme fraiche

⅓ cup creme fraiche

Leftover caviar

Leftover caviar

Chives, finely chopped

Chives, finely chopped

DIRECTIONS

1.

Bring a large pot of water to a boil. Season with salt, then add the pasta and cook until al dente.

2.

Meanwhile, in a large skillet, combine the shallot, champagne, and vinegar. Bring the mixture to just a simmer and cook until only 2-3 tablespoons remain.

3.

Turn the heat to low, then add the butter a few pieces at a time. Whisk constantly until all of the butter has incorporated into the sauce. Stir in the lemon juice and season to taste with salt and pepper.

4.

Add the al dente pasta to the skillet along with ½ cup of the pasta water and the creme fraiche. Stir or toss until the sauce is smooth and homogenous.

5.

Serve immediately with leftover caviar and finely chopped chives.

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