A decadent pasta recipe which uses simple techniques and the best quality ingredients to achieve perfection. The dish is heightened by luxurious White Sturgeon Caviar from Haute Caviar Company folded through a light, creamy sauce and al dente linguine. White sturgeon caviar is a premium ingredient with a creamy, nutty taste that supplies superior flavour and nutrition. As an alternative to White Sturgeon caviar use Paddlefish or Hackleback caviar, Paddlefish provides a rich and complex flavor while Hackleback has sweet, nutty notes. The sauce is a classic beurre blanc, a traditional white wine and butter emulsion often paired with seafood which superbly compliments the textures and tastes of the caviar. Serve this caviar linguine recipe as a starter or main course on a romantic evening for guaranteed success!
Preparation 5 minutes
Cooking 10 minutes
Total 15 minutes
Saucepan x 2
● 4 oz linguine
● ¼ cup white wine
● ¼ cup white wine vinegar
● ½ cup unsalted butter, cold and diced
● salt, to taste
● white pepper, to taste
● 1 oz White Sturgeon Caviar from Haute Caviar Company
Place a saucepan filled with water on high heat and bring to a boil, season generously with salt.
Once boiling, add the linguine to the water and cook for 10 minutes until tender.
While the pasta cooks, prepare the beurre blanc sauce. Place a saucepan on medium heat and add the white wine and white wine vinegar.
Bring the saucepan to a boil and reduce the liquid to 2 tbsp.
Reduce the heat to low and add a few cubes of cold butter, whisk continuously to bring together. Gradually continue to add the butter to form a thick, smooth sauce.
Strain the pasta through a colander then add to the saucepan of beurre blanc sauce.
Stir the linguine to coat in the sauce, season with salt and white pepper to taste.
Serve the linguine amongst two bowls then top each portion with one tablespoon of White Sturgeon Caviar from Haute Caviar Company.
Nutritional Information per serving:
Saturated Fat: 30g
Dietary Fiber: 3.7g