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![Pasta with caviar](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNTg1IiB2aWV3Qm94PSIwIDAgNTg1IDU4NSI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Pasta with caviar](https://foodlovi.com/wp-content/uploads/2023/04/Pasta-with-caviar-585x585.jpg)
Ingredients
- 225g/8oz fresh vermicelli
- 75g/3oz unsalted butter
- 100g/4oz good-quality caviar
- 8 fresh chives, chopped
- 8 quail’s eggs, soft-boiled and peeled
- 1 lemon, thinly sliced
Instructions
- Cook the pasta in lightly salted
boiling water until al dente, then
drain, retaining a very little of the
cooking water, and toss in the
butter. Arrange in swirls on four
small serving plates. - Put a dollop of caviar in the centre
of each mound of pasta, and
sprinkle the chives over the top. - Garnish each serving with two
quail’s eggs and lemon slices.