No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Capellini with Chive Blossoms and Creme Fraiche

  • prep: 15 mins
    total time: 20 mins
  • servings: 6

advertisement

advertisement

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 (caviarstar.com)
  • 1 hard-cooked egg, yolk and white separated

Directions

  1. Step 1

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

  2. 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.

  3. 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.

Source
Martha Stewart Living, March 2012

Related Topics

advertisement

advertisement

Reviews (1)

  • 15 May, 2012

    Sublime...
    I made this tonight with a salad for dinner and it was amazing. I had fresh chives from my garden that were just beginning to bloom -- although I forgot about the egg at the end, we never missed it. Really fantastic topped with flaked pink sea salt and fresh ground pepper.