Spaghettini Barilla with Adriatic sea scampi and beluga caviar
11.5 oz Spaghettini no.3
8 langoustine tails
1.75 oz red caviar
10 tsp extra virgin olive oil
0.5 tsp chives
0.5 tsp honey
2 tsp pistachio
Pink pepper to taste
Black pepper to taste
Cayenne pepper to taste
1.76 oz roe
Boil the spaghetti in salted water and drain when al dente. Stop the cooking immediately by submerging the pasta in cold salted water and so that it keeps the aromas. Drain again and let dry.
Shell the langoustines and remove the innards, then cut the meat in cubes smaller than 1/8 inch.
Chop the chives finely.
Place the langoustines, honey and oil in a glass or ceramic bowl.
Add the chopped chives and the roe, adjust salt to taste and pink and black pepper.
Add the spaghettini to the mixture, grate some lemon zest on the top and blend. Leave to rest for a couple of minutes before serving.
Add with care a spoon of caviar as garnish.
Drizzle with a little more lemon zest, dust with Cayenne pepper.
Serve in cold plates.