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Ingredients
- 240g spaghettini (thin spaghetti)
- 4 tbsp extra virgin olive oil
- Salt to taste
- 1/3 cup finely sliced chives
- 160g salmon roe
Method
Bring a pot of abundant salted water to a rolling boil and plunge in spaghettini. Cook until pasta is al dente, drain and dress in a bowl with olive oil. Mix well and allow to cool to room temperature. Season with a little salt and mix through the chives. Distribute among four plates and finish with salmon roe on each.