Spaghetti with creamy prosecco and oysters
11.5 oz Barilla Thick Spaghetti
5 tbsp extra virgin olive oil
2 small shallots, minced
1 cup Prosecco wine
1/2 cup fish stock
1.5 cup heavy cream
salt and black pepper to taste
12 chives stems, chopped
12 oysters, open
3.5 oz black caviar
Open the oysters and set aside the juice
Cook the pasta according to directions.
Meanwhile, slowly sweat the minced shallots with 4 tbs of extra virgin olive oil
Add the Prosecco wine and reduce to half
Add oysters’ juice and the fish stock, bring to boil, reduce to half.
Add the 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
Serve topped with caviar, drizzled with a bit of extra virgin olive oil and sprinkled with the chives.
