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Capellini with Chive Blossoms and Creme Fraiche


Perfect for spring, capellini with chive blossoms and creme fraiche is light and fresh -- and a feast for the eyes, thanks to the allium's purple flowers.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Martha Stewart Living, March 2012


  • 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


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

  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. 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.

Reviews Add a comment

  • jinx342
    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.