Serving 6
Ingredients
| Collezione Barilla spaghetti | 1 Box |
| EVOO | 5 TBS |
| Shallots | 2 small, sliced thin |
| Champagne | 1 cup |
| Fish broth | ½ cup |
| Heavy cream | 1½ cup |
| Salt and black pepper | TT |
| Chives | 12 |
| Oysters | 18, each |
| ROE white sturgeon caviar | 3 TBS |
Procedure
- Open the oysters and separate them from their own jus
- Cook pasta according to directions
- Meanwhile slowly sweat minced shallots with 4 tbs of EVOO
- Add Champagne, reduce to half
- Add oyster jus and fish broth, bring to boil and reduce to half.
- Add cream, salt and white pepper and bring to simmer
- Drain pasta 2 minutes earlier [reserving 1 cup of cooking water] and toss with the sauce
- Stir in oysters and cook two minutes before serving, reducing the sauce and cooking the oyster to medium
- Drizzled with a bit of EVOO and sprinkled with chives,
- Top with ½ TBS caviar each portion
Recipe and photography by Lorenzo Boni @cheflorenzoboni