Recipe courtesy of Quintessence Caviar / © MARCO MAYER

Fettuccine with Caviar

• Salt, to taste
• 200 g (7 oz) fettuccine or pasta of your choice
• 30 mL (2 Tbsp) extra-virgin olive oil
• Black pepper, to taste
• 50-g (1.7-oz) tin of fresh caviar

Add salt to 2 L (81/3 cups) water and bring to a boil. Cook the fettuccine according to package directions. Reserve 60 mL (¼ cup) of the cooking water from the pasta. Drain the fettuccine then drizzle with oil, pepper and the reserved cooking water. Toss with tongs to coat pasta evenly. Arrange on 4 plates, top with caviar and serve immediately. Makes 4 servings.