Capellini with Chive Blossoms and Creme Fraiche

Name: Capellini with Chive Blossoms and Creme Fraiche
Prep time: 15 min
Total time: 20 min
Ingredients: 1 cup creme fraiche; 1/4 cup minced chive blossoms, plus more for garnish; 1/4 cup minced fresh chives, plus more for garnish; 1 to 2 teaspoons fresh lemon juice; Coarse salt and freshly ground pepper; 1/2 pound capellini (angel hair) pasta; 1 tablespoon unsalted butter; 1 jar (4 ounces) whitefish caviar; 1 hard-cooked egg, yolk and white separated

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Prep Time: 15 minutes

Total: 20 minutes

Author : Martha Stewart

Capellini with Chive Blossoms and Creme Fraiche

Ingredients

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1 cup creme fraiche1/4 cup minced chive blossoms, plus more for garnish1/4 cup minced fresh chives, plus more for garnish1 to 2 teaspoons fresh lemon juiceCoarse salt and freshly ground pepper1/2 pound capellini (angel hair) pasta1 tablespoon unsalted butter1 jar (4 ounces) whitefish caviar1 hard-cooked egg, yolk and white separated

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Instructions

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Step 1

Stir together 3/4 cup creme fraiche, the chive blossoms, chives, and lemon juice to taste. Season with salt.

Step 2

Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain, reserving 3/4 cup pasta water. Toss pasta with butter and creme fraiche mixture, adding enough pasta water to make a light sauce. Season with salt and pepper.

Step 3

Place a small dollop of remaining creme fraiche in each of 4 to 6 dishes, and sprinkle with chive blossoms and chives. Divide pasta among dishes. Top with caviar and more creme fraiche. Press egg white and yolk through a sieve, then sprinkle over pasta. Serve immediately.