Angel Hair Pasta with Golden Caviar City Food Lee Bailey Yield: 8 servings 3 cups crème fraîche 1/3 cup Calvados or other brandy 2 bay leaves 8 Tbsp. unsalted butter, softened 1 1/2 lb. angel hair pasta 1 egg yolk 20 oz. golden (whitefish) caviar Salt Freshly ground black pepper Combine the crème fraîche, Calvados and bay leaves in a large saucepan and whisk until blended. Heat to boiling over medium heat. Reduce heat to very low and keep warm, stirring occasionally while cooking the pasta. Meanwhile, bring a large pot of salted water to a boil. Add 3 Tbsp. of the butter and all of the pasta. Cook until the pasta is just done, 3 - 5 minutes. Drain and keep warm. Whisk the egg yolk and the remaining 5 Tbsp. butter in a large serving bowl until blended. Add the hot pasta and toss gently to coat the strands. Discard the bay leaves and pour the crème fraîche mixture over the pasta. Add about 3/4 of the caviar and toss gently until mixed. Season to taste with salt and pepper. Serve at once on warm plates, topping each portion with a heaping spoonful of the remaining caviar. Note: Golden caviar is available with 24-hour notice from Wild Edibles, in the Market at Grand Central Terminal, (212)687-4255. Further Note: This was published in the New York Times December 28, 2003 - clearly with New Year's Eve in mind. This source and phone number may be long gone. And it was served at the farm by Dave and Sue, making a memorable evening even more so.

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