This is an unusual but exquisite pairing of juicy, burst-in-your-mouth caviar with pasta; a luxurious treat, one which I save for special occasions.
1 onion finely chopped
1 clove garlic crushed
lemon zest from one lemon
juice from half a lemon
half cup of white wine
one cup fish stock or chicken stock
salt and pepper to taste
chives for garnishing
Caviar ( sometimes a mixture of red and black is fun)
Bring a large pot of water to a boil and add a salt. Add the fettuccine and cook until al dente. Drain the pasta and reserve about 1/2 cup of the cooking water.
While the pasta is cooking; heat a little oil in a pan and sauté the onion and garlic for about 2 minutes, then pour in the white wine and reduce liquid by half, then add the stock and reduce by half.
Toss the sauce together with the fettuccine; add the lemon zest and lemon juice. Season with salt and pepper to taste; allow to cool slightly before tossing in the caviar, working it gently through the fettuccine to make sure it is evenly distributed.
Garnish with chive sprigs and serve immediately! Enjoy with a full-bodied white wine, I like to serve Cloudy Bay Chardonnay