Ingredients
salt and freshly ground pepper,as needed
½lbdry tagliarini,or fettuccine
2tbspunsalted butter
1shallot
¼cupcrème fraîche,plus 2 tbsp, or sour cream
1tbspflat leaf parsley,finely chopped
1tsptarragon,chopped
2ozsmoked salmon,thinly sliced
4ozsalmon caviar
Preparation
Bring a large pot of water to a boil and add a large pinch of salt. Add the tagliarini and cook until al dente. Drain the pasta, reserving about ½ cup of the cooking water.
In a large, deep skillet, melt the butter over moderate heat. When the foam subsides, add the minced shallot and cook over moderately low heat for 2 minutes, stirring. Add the crème fraîche, parsley and tarragon.
Stir in about ¼ cup of the reserved pasta cooking water and season with pepper. Add the pasta and smoked salmon ribbons and toss well. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry.
Remove from the heat. Add ¾ of the caviar and toss gently.
Serve in shallow bowls, garnished with the remaining caviar. Enjoy!
