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with Caviare in Lemon Sauce
from the kitchen of Sharmagne Leland-St. John
1 pound linguine
2 large lemons for grating and juicing
1 cup heavy cream
3 1/2 ounces of grappa or Russian vodka
3 ounces beluga caviare
Boil water for the pasta and keep on simmer until needed.
Grate the yellow rind of one of the lemons and set aside. Remove
the white pith from the lemon and cut the fruit into little cubes or
wedges. Roll the second lemon on the counter top and then
squeeze the juice into a separate container. Place the lemon
cubes, the cream and the grappa into a saucepan and gently heat.
Simmer until a thick sauce has been created.
Bring water back to a boil and cook the pasta according to package
directions, being careful not to overcook. Drain well.
Remove the sauce from the heat and slowly add the lemon juice.
Return to a low heat. Cook for 1 minute stirring constantly.
Add 3 teaspoons of the grated lemon rind, mix well then pour over the
pasta. Toss the pasta in the sauce and turn into a large heated
bowl. Sprinkle a few bits of grated lemon rind on top. Add
a dollop of caviare onto each separate serving.
Enjoy with a very cold, crisp sparkling white wine or champagne