Spaghettini with chives and salmon roe
- 240g spaghettini (thin spaghetti)
- 4 tbsp extra virgin olive oil
- Salt to taste
- 1/3 cup finely sliced chives
- 160g salmon roe
This is a simple dish that relies on the quality of the ingredients for its success. Use the best extra virgin olive oil that can be afforded and artisan, bronze extruded pasta such as Giovanni Fabbri, Giuseppe Cocco or Martelli.
Method
Bring a pot of abundant salted water to a rolling boil and plunge in spaghettini. Cook until pasta is al dente, drain and dress in a bowl with olive oil. Mix well and allow to cool to room temperature. Season with a little salt and mix through the chives. Distribute among four plates and finish with salmon roe on each.
Serves 4
