SALMON CAVIAR WITH BUTTER AND CHIVES

NO COOK

SERVES 4

1 lb (500g) dried pasta
3/4 stick (90g) butter
2 tbsp finely chopped chives
4 oz (125g) salmon roe
salt, black pepper

Cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain, reserving about 1/2 cup pasta water. Return pasta with butter and chives to the warm pasta pot. Toss well to coat, adding reserved water as needed. Add salmon roe and toss carefully to avoid crushing roe. Add salt and pepper to taste. Serve immediately.
WHICH PASTA?

Thin strands - capellini. spaghettini, paglia e fieno.

COOKS' NOTE

If using capellini or paglia e fieno - called straw and hay - be sure to cook in plenty of boiling water. Stir with a long wooden fork as soon as the pasta slides into the water, and drain when pasta is still slightly undercooked.