Caviar Capellini with Crème Fraîche

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

Step 1

Heat water to boil for pasta.

Step 2

Heat a large skillet over medium-low to medium heat, melt butter, add shallots and garlic.

Step 3

Add salt, white pepper and zest of lemon; soften 2-3 minutes. Add vodka, reduce by half.

Step 4

Cook pasta 4-5 minutes in salted water. 

Step 5

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.