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Basil Pasta with Salmon Lox and Caviar

Lightly brine-cured salmon eggs—which the Japanese call “ikura” and often use in sushi rolls—make a light, luscious companion to the silky lox in this pasta dish and add loads of healthful omega-3s. Adapted from a recipe by Grace Parisi for Food & Wine.
Yield: Serves 4
Total Time: 55 min
Prep: 15 min
Cook: 40 min
Additional:
Ingredients
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
Preparation
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.
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