lemon cest from one lemon plus juice from half a lemon
half cup of white wine
one cup fish or chicken stock
salt and pepper to taste
scallions for garnish
Sauté the charlottes and garlic for 2 minutes in oil. Pour the white wine, reduce by half, add the stock, again, and reduce by half. Toss with the cooked pasta and add the lemon zest and lemon juice. Taste with salt and pepper. Serve with the scallions and the caviar of your choice. Enjoy! (Serves 4).