Olive oil, for cooking the pasta, 1 pound dried capellini, 1/2 pound unsalted butter, melted, Zest and juice of 2 lemons, 1 teaspoon kosher salt, 1 teaspoon freshly ground white pepper, 150 grams black caviar, Zest of 1 lemon, for garnish.
Preparation: Drizzle some olive oil in a large pot of boiling salted water, add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper. Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately.