Ina's Lemon Capellini with Caviar

Ina Garten, owner of the gourmet food store Barefoot Contessa in East Hampton, New York, likes to serve this special appetizer or dinner for a celebration or New Year's Eve. Use the highest-quality fresh malossol caviar you can afford. Osetra is usually the best for the money.

  • Servings: 6

Source: Martha Stewart Living, April 1999


  • Olive oil
  • 1 pound dried capellini
  • 1/2 pound unsalted butter, melted
  • Zest and juice of 2 lemons, plus additional zest for garnish
  • 1 teaspoon salt
  • 1 teaspoon freshly ground white pepper
  • 150 grams very good black caviar


  1. Drizzle some olive oil in a large pot of boiling salted water; add capellini, and cook until al dente. Drain quickly, leaving a little of the water. Quickly toss capellini with melted butter, lemon zest, lemon juice, salt, and pepper.

  2. Place one serving of pasta on each plate, and top with a large dollop of fresh caviar. Garnish with extra grated lemon zest. Serve immediately.


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