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Angel Hair with Golden Caviar

Cookbook

Beard on Pasta

Published by Running Press

This image courtesy of Joseph DeLeo

This is one of the most elegant dishes in the book, and yet it’s made in moments. The golden American caviar has tiny eggs, costs far less than other varieties, and can even be stored in the freezer. It’s absolutely delicious, and a stunning appetizer.

4 servings

CostSplurge

Easy

Total Timeunder 30 minutes

OccasionCooking for a date, Formal Dinner Party

Recipe Courseappetizer

Dietary Considerationpeanut free, soy free, tree nut free

Five Ingredients or LessYes

Mealdinner

Moodfestive

Taste and Texturebuttery, rich, salty, savory, tangy

Type of Dishpasta

Ingredients

  • ½ pound angel hair pasta
  • ¾ pound unsalted butter, at room temperature
  • 7 ounces golden caviar
  • 4 thin lemon wedges

Instructions

  1. Cook and drain the pasta. Put the freshly cooked noodles into a warmed bowl with the butter. Toss well, until all the noodles are coated with butter, and then put a serving of pasta on each plate. Top each with a heaping tablespoonful of caviar and a lemon wedge. Each person should squeeze lemon juice over the noodles before he mixes in the caviar.

  2. Champagne or iced vodka accompany this admirably. Don’t stint on the caviar if possible!

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