Lemon-Infused Olive oil
1 pound capellini pasta
1/2 pound unsalted butter, melted
Zest and juice of 2 lemons, plus additional zest for garnish
1 teaspoon Trapani Sea Salt
1 teaspoon freshly ground White Peppercorns
150 grams Caspian Caviar
Drizzle some Lemon-infused Olive Oil in a large pot of boiling salted water; add capellini, and cook until al dente. Drain quickly, leaving a little of the water. Quickly toss capellini with melted butter, lemon zest, lemon juice, Trapani Sea Salt and White Pepper.
Place one serving of pasta on each plate, and top with a large dollop of Caspian Caviar. Garnish with extra grated lemon zest. Serve immediately.
Recipe adapted from Ina Garten and photo courtesy of www.marthastewart.com