Spaghetti à la Russe: Just Add Some Vodka and Red Caviar

PHOTO by Kate_Smirnova / Depositphotos
Alexei Belikov, head chef at the Moscow restaurant the Food Embassy, created this bold and genuinely Russian pasta recipe

The delicious and elegant trio of pasta, caviar and vodka is definitely worth a try.

Spaghetti with Vodka and Red Caviar

spaghetti 80 g
shallots 15 g
garlic 5 g
vodka 100 ml
white wine 50 ml
butter 15 g
red caviar 25 g
olive oil 25 g

Put the spaghetti into boiling salted water and let it cook for seven to eight minutes. Meanwhile, fry the finely diced shallots in olive oil until they are light brown before adding the finely chopped garlic. Sauté the mixture over low heat for two minutes, then add the white wine and reduce.


Place the spaghetti (cooked al dente) into the frying pan with the shallots; add the vodka and reduce by half, then add the butter. Stir thoroughly and add salt. Serve topped with caviar.