Basil Pasta with Salmon Lox and Caviar

Ingredients

• 2 ounces (1/2 cup) Vital Choice nova lox slices, cut into 1/2-inch ribbons
• 4 ounces Vital Choice wild salmon caviar (ikura)
• 1 tablespoon organic Vital Choice extra virgin olive oil
• 1/2 pound tagliarini or fettuccine pasta
• 1 tablespoon butter (unsalted)
• 1 shallot (green onion), minced
• 1/4 cup plus 2 tablespoons crème fraîche or light sour cream
• 1 tablespoon finely chopped flat-leaf parsley
• 1 teaspoon chopped basil
• Organic coarse ground black pepper and sea salt, to taste

Instructions

1. Bring a large pot of water to a boil with a large pinch of salt. Add the pasta and cook until al dente. Drain the pasta into a collander or sieve, reserving about 1/2 cup of the cooking water. Rinse the pasta very quickly with cold running water and set aside.
2. Melt the butter in a large, deep skillet over moderate heat. When the foam subsides, add the olive oil and minced shallot and cook over moderately low heat for 2 minutes, stirring.
3. Add the crème fraîche, parsley and basil. Stir in about 1/4 cup of the reserved pasta cooking water and season with pepper. Add the pasta and smoked salmon ribbons and toss well.
4. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems dry. Remove from heat.
5. Add three-fourths of the caviar and toss gently. Serve in shallow bowls, garnished with the remaining caviar.