1 package of Garlic Parsley Angel Hair Pasta

1 small tin of whitefish caviar (golden caviar)

1 small tin of salmon caviar (red caviar)

1/3 cup olive oil

1/3 cup fresh squeezed lemon juice

1 tsp of lemon zest

1 TBSP finely chopped fresh parsley

 

Cook pasta in boiling water and drain.  Toss with olive oil and lemon juice.  Reserve 1/2 cup of the pasta water.  

Slowly mix in the pasta water to make the pasta easy to plate.  Top each plate with pasta and 1 tsp each of caviar.  Lightly sprinkle with fresh parsley and lemon zest.

Serve immediately.

Serve 6-8 as an appetizer