- 1 pound fresh or dried squid ink pasta
- Olive oil
- 1/2 cup (8 ounces) unsalted butter, melted
- Zest and juice of two lemons
- Salt and pepper
- Fresh dill
- Pearl Street Caviar Keluga, for serving
- Yield: Serves 4-6
Drizzle a bit of olive oil in a large pot of boiling salted water.
Add the pasta and cook al dente—this will vary depending on pasta size and shape.
Drain quickly, leaving a little water with the pasta.
Toss the pasta with melted butter, lemon zest, lemon juice, and season with salt and pepper.
Transfer to plate and serve with fresh dill and caviar. Ta-da! Dinner is served.