Salad of Cold Spaghetti with Caviar

  • Serves

    serves 4


(Insalata di Spaghetti Freddi al Caviale) Sevruga caviar ennobles this otherwise simple dish; use the best caviar you can afford.


  • 12 lb. spaghetti
  • 3 Tbsp. fruity extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 2 tsp. fresh chives, minced
  • 14 - 12 oz. caviar
  • 12 tsp. shallots, peeled and chopped


Step 1

Cook spaghettini in a large pot of boiling salted water over high heat until just tender, 8-10 minutes. Drain pasta in a colander, rinse under cold running water until cool, then drain well and transfer to a large bowl. Toss pasta with extra-virgin olive oil. Season to taste with salt and black pepper; toss well again.

Step 2

Divide pasta between 4 wide bowls. Top each serving with chives, then caviar and then shallots.

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