LEMON LINGUINE WITH TSAR NICOULAI CAVIAR

Original recipe from Food Network/Ina Garten

INGREDIENTS:
Olive oil, for cooking the pasta
1 pound dried linguine
1/2 pound unsalted butter, melted
Zest and juice of 2 lemons
1 teaspoon kosher salt
150 grams Tsar Nicoulai Caviar (here we used Tsar Nicoulai Golden Ostetra)

METHOD:
1. Drizzle some olive oil in a large pot of boiling salted water, add the linguine and cook al dente. Drain quickly, leaving a little water with the linguine. Quickly toss the linguine with the melted butter, lemon zest, lemon juice, and salt.
2. Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Serve immediately.