Instructions: With a grater, remove zest from lemons. Juice 2 of the lemons. Set zest and juice aside.

Drizzle some olive oil into a large pot of lightly salted boiling water, add capellini, and cook until al dente, about 2 minutes. Drain quickly, leaving a little water with the pasta. Quickly toss pasta with melted butter, zest of two lemons, lemon juice, salt and pepper.

Place one serving of pasta on each plate, and top with a large dollop of caviar. Garnish with remaining zest.

This recipe yields 6 servings.

NOTES : Ina Garten is the author of "The Barefoot Contessa Cookbook: Secrets From the East Hampton Specialty Food Store" (Clarkson Potter; $22.75)

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