Caviar and Salmon Pasta

INGREDIENTS

• 500 grams cooked fettuccine
• 1 tablespoon unsalted Maven butter
• 1 small leek, white and tender green parts, thinly sliced (about 1 cup)
• ¾ cup heavy cream
• ¼ cup water (or reserved pasta water)
• Freshly ground black pepper
• Kosher salt
• 1 tablespoon chopped fresh parsley
• 1 ½ teaspoons chopped chives
• 8 slices smoked salmon
• 4 teaspoons Polanco Caviar 
• ½ teaspoon finely grated lemon zest

PROCEDURE

1. In a large deep skillet, melt the butter over medium heat.
2. Add the leek and cook, stirring occasionally, until tender, 5 to 7 minutes.
3. Add the cream and bring to a simmer.
4. Add the pasta and ¼ cup of  water, and cook, stirring until the pasta is coated with a light creamy sauce. Season lightly with salt and pepper and stir in the parsley and chives.
5. Off the heat, gently fold in the smoked salmon and half of the caviar. Add the lemon zest and some water if necessary to loosen the sauce. 
6. Serve the pasta in bowls and top with the remaining salmon caviar and chives.