Indulgent and Impressive: An Exquisite Black Pasta with Caviar Recipe by Koji Cooks

BLACK PASTA WITH CAVIAR

This pasta dish is one I frequently prepare because it's simple, fast, elegant, and needs only a few ingredients. It tastes equally delicious with fresh white fettuccine or dry angel hair pasta. You can choose the type of caviar based on your budget. The stunning, jewel-like caviar used here is the reasonably priced Japanese Tobiko(flying fish roe), which I always keep in my freezer. Salmon Roe, American Golden, or Bowfin caviars are also excellent options, and for a luxurious dinner, Osetra is a great choice.

BLACK PASTA WITH CAVIAR - Recipe (serves 4)

Cook 1 pound of fresh or dried black pasta, either fettuccine or tagliatelle, until al dente in salted water. Drain the pasta, reserving 1/2 cup of the cooking water, and keep it at room temperature near the stove.

4 tablespoons sweet butter

1/2 cup reserved pasta cooking water

8 tablespoons of crème fraîche

8 tablespoons of Tobiko

4 tablespoons of snipped chives

freshly ground black pepper

METHOD

Place a large saucepan over medium heat, add the butter and let it melt. Stir in 1/4 cup of the reserved pasta cooking water, then add the pasta and heat it thoroughly until it is very hot, adding a bit more pasta water if it appears dry. Serve in warmed pasta bowls with a dollop of Crème Fraîche on top, a spoonful of Tobiko, a sprinkle of chives, and a few grinds of black pepper.