METHOD
1. Bring the pasta to the boil in plenty of salted water in a saucepan and cook it al dente. Prepare lemon juice and zest. Drain the pasta, drain and toss in melted butter, lemon zest and juice. Arrange on plates and serve garnished with caviar. So simple, so good! :-)
2. By the way, I used the noble Royal Oscietra Caviar for this dish. This comes classically from the Russian sturgeon. Also with this caviar the salt content is below 4 percent and it is also characterized by a slightly nutty taste, which harmonizes excellently with the lemon pasta.
