Food & Cooking Recipes Appetizers Capellini with Chive Blossoms and Creme Fraiche 3.9 (11) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 27, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 20 mins Servings: 6 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. Ingredients 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 Directions Stir together 3/4 cup creme fraiche, the chive blossoms, chives, and lemon juice to taste. Season with salt. 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. 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. Rate it Print