Spaghetti with cream, vodka and caviar

This is a terrific New Years Eve recipe and a richer version of the other spaghetti /caviar recipe I have posted previously.

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Serves 4

1/2 lb spaghetti
6 tablespoons butter
6 shallots, finely chopped
2 cups cream
1/4 cup vodka
1/4 cup snipped fresh chives
2 ounces sevruga black caviar

Cook spaghetti until al dente; drain.
Toss with 2 tbsp butter.
Melt remaining 4 tbsp butter in large skillet over medium heat.
Add shallots and stir 3 minutes.
Add cream and vodka and bring to boil.
Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes.
Add spaghetti and toss until heated through.
Divide among plates; sprinkle with chives and top with caviar.
Serve immediately.


Spaghetti with caviar, scallions and chopped egg

Here is the perfect New Years Eve dinner!

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Serves 4

Coarse sea salt
4 large eggs
1lb spaghetti
5 tbsp butter
freshly ground black pepper
6 scallions, thinly sliced
8 tbsp Osetra Caviar, or more to taste

Fill a large pot with water, season generously with sea salt and bring to the boil.
Meanwhile, fill a small pan with water and bring to a boil. Add the eggs to a small pan and reduce the heat to an active simmer. Cook for 9 1/2 minutes. Drain. When the eggs are cool enough to handle, peel and finely chop. Set aside

When the large pot of water boils, add the spaghetti and cook until al dente.
Drain, reserving 1/2 cup liquid. Add the butter and a few tbsp of cooking water to the pot and place over medium high heat.
When melted and bubbling, add the spaghetti and toss to coat. Season with salt and a generous amount of pepper.

To serve, divide the spaghetti among four plates. Sprinkle the chopped egg and scallion on top. Spoon the caviar in the center.
Serve immediately; guests will mix the spaghetti as they eat

Pasta with caviar!

This is completely over the top and divine. It’s worth it because you’re only paying for the caviar, not those ridiculous restaurant prices.

Serves 4 at the most!

1lb spaghetti (or linguini)
2+ oz caviar, red or black
2 tbsp butter
3/4 cup heavy cream
1 tbsp lemon juice
1/2 cup dry white wine
Salt, to taste
Black pepper, coarsely ground

Bring a large pot of salted water to the boil.

In a large skillet, heat the butter until melted. Add the lemon juice and wine. Cook together for about a minute.
Add the cream, a touch of salt and some black pepper.
Cook over medium heat for a couple of minutes until slightly reduced. Set aside until the pasta is cooked.

Cook the pasta in the boiling salted water until al dente. Drain it, but retain 1 cup of the cooking water.

Add 3/4 of the caviar to the cream/lemon juice/wine mixture and mix together over a very low heat for a couple of minutes at the most.

Add the pasta to the caviar mixture. Heat together for a minute, adding a little bit of the pasta cooking water if it seems too dry.

Serve immediately with a garnish of the remaining caviar.