Capellini with Chive Blossoms and Creme Fraiche

Capellini with Chive Blossoms and Creme Fraiche
Prep Time:
15 mins
Total Time:
20 mins

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.


  • 1 cup creme fraiche

  • ¼ cup minced chive blossoms, plus more for garnish

  • ¼ cup minced fresh chives, plus more for garnish

  • 1 to 2 teaspoons fresh lemon juice

  • Coarse salt and freshly ground pepper

  • ½ 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.

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