The delicious and elegant trio of pasta, caviar and vodka is definitely worth a try.
|white wine||50 ml|
|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.