4 tablespoons butter
2 large shallots, finely chopped
2 cloves garlic, minced
salt and white pepper
Zest and juice of 1 lemon
1/4 - 2/3 cup heavy cream
4 ounces black caviar of choice such as Ossetra
¼ cup each dill and chives, finely chopped
½ cup vodka
8.8 ounces capellini
Heat water to boil for pasta.
Heat a large skillet over medium-low to medium heat, melt butter, add shallots and garlic.
Add salt, white pepper and zest of lemon; soften 2-3 minutes. Add vodka, reduce by half.
Cook pasta 4-5 minutes in salted water.
Add cream to shallots, stir and reduce 2 minutes, remove from heat, add lemon juice, half of the caviar, half the herbs, toss with pasta and top with remaining to serve.