Ease of Preparation: Easy
Time of Preparation: 20 minutes
Yield: 4 servings
Ingredients:
- 300 millilitres clear vegetable stock (10 fluid ounces)
- 1 glass champagne (4 fluid ounces)
- 1 sprig thyme
- 1 shallot finely chopped
- Pinch of grated nutmeg
- 300 millilitres double cream (10 fluid ounces)
- 30 grams butter, diced (1 ounce)
- Salt and freshly ground black pepper
- 1 tablespoon white wine vinegar (15 millilitres)
- 125 grams Sevruga caviar (4 ½ ounces)
- 1-tablespoon olive oil (15 millilitres)
- 500 grams spaghetti (1/2 pound)
Method:
Bring the stock, champagne, thyme, shallot and nutmeg to a boil. Reduce the heat to a simmer and reduce the liquid by three quarters. Take it off the heat and strain through a fine sieve. Whisk in the cream and vinegar and adjust the seasoning.
Plunge the spaghetti into a large saucepan of salted boiling water. Cook until al dente, drain, and toss with the olive oil.
Stir the caviar into the warm cream sauce and immediately pour it over the spaghetti. Serve immediately.