Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This is a very sophisticated way to serve pasta. I'm still pushing the case for using sustainable Mottra caviar from Latvia (mottra.co.uk), as wild sturgeon are becoming rarer and should be left alone. With something as delicate as caviar, it's important to use a delicate and fine pasta so that it doesn't get in the way of the luxurious flavours and textures.
80-100g very fine, good-quality fettuccine or similar sized pasta
1tbsp finely chopped chives
1tbsp olive oil
2tbsp crème fraîche
Salt and freshly ground white pepper
30g or more of Mottra caviar
Cook the pasta in boiling salted water according to the manufacturer's cooking instructions, then drain in a colander; transfer to a bowl and while it's still warm, add the olive oil and chives and season. Stir as it's cooling, then stir in the crème fraîche and re-season if necessary.
To serve, spoon the pasta on to serving plates and spoon the caviar on top.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments