Elena Obabkova

Squid Ink Pasta with Caviar & Creamy Butter Sauce

Rich, silky, and beautifully simple. The delicate flavor of squid ink pasta meets a velvety butter sauce, finished with premium caviar. A restaurant-worthy dish that takes just 20 minutes to prepare.

Ingredients

  • 200 g squid ink pasta (spaghetti or linguine)

  • 60 g unsalted butter, chilled and cubed

  • 60 ml heavy cream

  • 1 small shallot, finely minced

  • 50 ml dry white wine

  • 2–3 tbsp reserved pasta water

  • 30–50 g Euphoria Diamond Osetra or Kaluga caviar

  • Fresh lemon zest, optional

  • Salt to taste
     

    Instructions

    1. Cook the Pasta

    Bring salted water to a boil. Cook the squid ink pasta until al dente, reserving some pasta water before draining.

    2. Make the Creamy Butter Sauce

    In a skillet, gently soften the shallot with a little butter. Add white wine and reduce by half. Lower the heat, add cream, then whisk in the remaining cold butter until smooth and glossy.

    3. Combine

    Add the pasta to the sauce and toss gently. Add a little reserved pasta water until the sauce lightly coats every strand. Taste before adding any extra salt.

    4. Finish with Caviar

    Arrange the pasta into elegant nests on warm plates. Let it cool slightly, then generously spoon chilled caviar over each serving. Finish with a little lemon zest if desired.

    The Secret to Perfect Caviar Pasta

    The secret is balance. The sauce should be creamy but never heavy, allowing the natural flavor of the caviar to shine.

    Never cook the caviar in the sauce. Add it at the very end, after the pasta has cooled slightly, to preserve its delicate texture and flavor.

    For a buttery, rich finish, choose Euphoria Kaluga Caviar. For a more delicate, nutty complexity, try Diamond Osetra.

    A little pasta, a generous spoonful of caviar, and a glass of champagne. Sometimes the simplest pleasures are the most extraordinary.