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Spaghetti With Caviar and Cream

1/2 lb. spaghetti
6 Tbsp. unsalted butter
6 shallots, finely chopped
2 cups whipping cream
1/4 cup vodka
Salt and pepper - to taste
1/4 cup chives
2 oz. Sevruga or golden Whitefish Caviar

Cook spaghetti and drain. Melt butter in heavy skillet over medium heat. Add shallots and stir 3 minutes. Add cream and vodka and bring to a boil. Boil until thickened to sauce consistency, stirring occasionally, about 8 minutes. Add spaghetti and toss until heated through. Season with salt and pepper. Divide spaghetti among plates. Sprinkle chives over top. Top with caviar. Serve immediately.

Serves 4 (1st course) or 6-8 appetizer servings.

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