Here's How I prepare my special Pasta

Moi je suis celui de gauche

cook the pasta in a large quantity of boiling water, read the time on the packet, the pasta should be cooked al dente, meaning still firm under your teeth, not like jelly

before you cook, remember to put at least 2 tea spoons of salt in the water and 2 table spoon of olive oil in the water. The salt will make the water boil at a higher temperature, and also improve the taste of the pasta, while the oil will make sure that the pasta won't stick together when you take them out of the water

When the pasta is cooked, drain the water and in the same pan put a nice quantity of cream, enough to soak the pasta completely. The pasta must get a whitish color.

Serve the pasta on each plate, and cut the chives into small sections of 2 or 3 mm and sprinkle on top of the plate, evenly.

Add a large table spoon of caviar on top and in the middle of the pasta and serve immediately, with the salt and pepper on the table.

It will look beautiful and taste fantastic, this is the easiest pasta to prepare and people love them.

IDEA:

you can replace the chives with Nori (japanese seaweed) that you will cut in very fine strips

don't use black caviar, it completely kills the look of the dish