Comment on this article

Lemon Capellini with Malossol Caviar
from the kitchen of Sharmagne Leland-St. John

1 pound dried capellini
Olive oil
½ pound unsalted butter, melted
2-3 lemons, juiced and zested, divided
1 teaspoon kosher salt
1 teaspoon freshly ground white pepper
150 grams best quality Malossal black caviar

Set a large pot of salted water on the stove to boil. Drizzle a bit of olive
oil into the boiling water.

Juice 2 of the lemons and zest the rinds. Add to the melted butter, salt and
pepper. Zest the rind of the 3rd lemon and set aside for garnish.

Add the Capellini to the boiling water and cook until al dente. Reserve ½
cup of the water from the pasta pot. Quickly drain the pasta.

Immediately return to the pot, add the conserved water and toss the capellini
with the lemon-melted butter mixture.

Place one serving of pasta per plate and add a dollop of caviar topped with the
lemon zest garnish. Serve immediately.

 

Return to: