Well, I looked at this recipe and thought the pasta sounded great, and figured I would just leave off the caviar. But rethinking it, this book is supposed to get us to try new things, right? So I hunted all over town and ended up at Ranch 99 Market (or whatever it's called) there on I-10 at Blalock where the big Fiesta used to be. It was the only place I found fresh caviar, and it was the cheapest I found it anywhere. It was "Japanese flying fish roe" which appears to be sushi-grade caviar.
See how the caviar is pushed waaaay over to the side like I was trying to avoid it? That was what everyone's plate looked like. The consensus was that the pasta was lemony and fantastic (with all the butter it had I knew it would be a winner) but the caviar was just weird. The texture was so difficult to handle, let alone the taste. If you mixed it into the pasta it was easier to eat. But I would avoid the caviar altogether unless you're willing to shell out some big bucks (even for the "best quality for your money"). I will make the pasta again, and probably top it with shrimp sautéed in garlic.