Fish and Seafood Recipes - Springtime Red Caviare Spaghetti

Ingredients                                         

• 750 g/1 1/2 lb mangetout (snow peas), topped and tailed

• 15 ml/1 tbsp olive oil

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 250 ml/8 fl oz/1 cup crème fraiche

• Salt and freshly ground black pepper

• 350 g/12 oz spaghettini

• 225 g/8 oz/2 large jars red Danish lumpfish roe

• Grated rind of 1/2 lemon

• Snipped chives

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Method:

1. Fry (sauté) the mangetout in the oil and butter for 5 minutes, stirring until softened. Stir in the crème fraiche and season to taste.

2. Meanwhile, cook the spaghettini according to the packet directions. Drain and return to the saucepan.

3. Stir the lumpfish roe and lemon rind into the sauce then add to the spaghettini and toss over a gentle heat until piping hot.

4. Pile on to serving plates and sprinkle with snipped chives before serving.