Caviar with Shallots & Olive Oil Over Pasta

Proof that the most memorable dishes are often the simplest ones.

Finely sliced shallots sizzle in olive oil just until fragrant, then get poured straight over bowls of hot angel hair pasta.

A generous spoonful of caviar goes on top while the pasta is still steaming so the heat gently warms the eggs without cooking them.

A sprinkle of fresh chives and you’re done.

Five ingredients, zero fuss, and a plate that looks and tastes like something from a white-tablecloth restaurant.

Chef Tips

• Heat the shallots just until they sizzle and soften slightly; browning them will overpower the delicate caviar
• Use the best olive oil you have here since there’s nowhere for it to hide
• Angel hair is ideal because its thin strands get coated evenly, but any long, thin pasta will do
• Add the caviar at the table so guests get the full visual impact of those glistening pearls on the hot pasta