Pasta Special: Oyster Tagliatelle with Caviar

Reduce fish stock in small saucepan by half. Ginger in the boiling hot liquid form, cover saucepan and remove from heat. Steep for 10 min. Open and shuck oysters and place in a suitable bowl with the oyster water. Clean the shells and set aside. Strain the fish stock, heat and add the butter cubes with a blender. Then add the oysters along with the oyster water and blend everything together. Strain the sauce one more time.

If necessary, carefully season with sugar. Cook the tagliatelle in boiling salted water until al dente and drain. Heat the oyster sauce, but do not let it boil, add champagne and whisk.

Dressing: Arrange tagliatelle in the oyster shells, top with sauce. Place half a teaspoon of caviar on each oyster and bring to the table on the spot.

Wine tip: This light creation with champagne sauce goes well with a Champagne de Sousa “Tradition” brut, De Sousa & Fils, Champagne.

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