Spaghettini al caviale di salmone (Thin Spaghetti with Salmon Roe)

Name: Spaghettini al caviale di salmone (Thin Spaghetti with Salmon Roe)
Total time: 30 min
Yield: 1 serving
Ingredients: 150 g 5 oz spaghettini; 100 g 3.5 oz salmon roe (2 small jars); 1 shallot; A splash of dry; A good pour of heavy cream; butter; salt

User Reviews

0.0

0 reviews

Unrated

Total Time
30 mins
Course
Main Course, Soup

Spaghettini al caviale di salmone (Thin Spaghetti with Salmon Roe)

Iris Warren

Report

Bring something special to the table with this well-loved recipe.

Share:

I Made This!

Be the first!

Print

16 people printed this

Save this

Be the first!

Ingredients

150 g 5 oz spaghettini
100 g 3.5 oz salmon roe (2 small jars)
1 shallot finely minced
A splash of dry white wine
A good pour of heavy cream
butter or a mixture of butter and oil
salt

Add to Shopping List

Instructions

Cook the pasta in abundant, well salted water until al dente.
While the pasta is cooking, melt a good dollop of butter (or a mixture of oil and butter) in a skillet. Sauté the shallot over very gentle heat for a minute or two, then add a splash of white wine. Raise the heat and let the wine reduce until it become syrupy. Add the cream and reduce again, until you have a nice, 'saucy' consistency. Turn off the heat and add half the salmon roe, mixing it well with the cream. If you like crush a few of the roe to add color and taste to the sauce. Taste and adjust for seasoning; the sauce should be very flavorful.
When the pasta is done, transfer it to the skillet. Turn on the heat to medium-high and mix the pasta with the sauce until all the strands of pasta are well coated with the sauce. If you find the sauce it a bit too thick, add more cream. If too thin, just let the pasta cook a bit longer. The pasta should not be swimming in the sauce, but it should slither around easily in the skillet.
Serve in pasta bowls and top each portion with the remaining salmon roe.