Pasta with caviar

serves 4

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

• 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.