Spaghettini al caviale di salmone (Thin Spaghetti with Salmon Roe)
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Total Time
30 mins
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Course
Main Course, Soup
Spaghettini al caviale di salmone (Thin Spaghetti with Salmon Roe)
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 150 g spaghettini
- 100 g salmon roe 2 small jars
- 1 shallot finely minced
- A splash of dry white wine
- heavy cream a good pour
- butter or a mixture of butter and oil
- salt
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.
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