Pasta With Salmon Caviar

• salt
• 1 lb fettuccine
• 4 tablespoons unsalted butter
• 2 shallots, minced
• 12 tablespoons creme fraiche or 12 tablespoons sour cream
• 2 tablespoons finely chopped flat leaf parsley
• 2 teaspoons chopped tarragon
• fresh ground pepper
• 4 ounces thinly sliced smoked salmon, cut into 1/2-inch ribbons (1/2 cup)
• 8 ounces salmon caviar

1. Bring a large pot of water to a boil and add a large pinch of salt. Add the tagliarini and cook until al dente. Drain the pasta, reserving about 1/2 cup of the cooking water.
2. In a large, deep skillet, melt the butter over moderate heat. When the foam subsides, add the minced shallot and cook over moderately low heat for 2 minutes, stirring. Add the creme fraiche, parsley and tarragon. 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. Add up to 2 more tablespoons of the reserved cooking water if the pasta seems too dry. Remove from the heat. Add three-fourths of the caviar and toss gently. Serve in shallow bowls, garnished with the remaining caviar.

salt, fettuccine, unsalted butter, shallots, creme fraiche, flat leaf parsley, tarragon, fresh ground pepper, salmon, salmon

Taken from www.food.com/recipe/pasta-with-salmon-caviar-528076 (may not work)