A simple yet fresh and tasty recipe ready in the time it takes to cook the pasta.
Ingredients for 2 people
180g linguine Garofalo
30g caviar
2 tbs creme fraiche
20g butter
half a lemon for the zest and juice
4 gloves of garlic slightly crushed
Extra virgin olive oil
Salt
Method
- In pan cook the garlic with olive oil on a low heat until the oil is infused.
- Add the lemon zest. Once golden add the lemon juice and the butter.
- Cook the pasta until al dente and finish to cook in the lemon sauce. Add some pasta water and the creme fraiche to get your desired sauce consistency.
- Combine until the sauce is creamy and the pasta coated.
- Serve with a generous spoon of caviar.
