1/2 lb. spaghetti
6 tbsp. unsalted butter
6 shallots, finely chopped
2 c. whipping cream
1/4 c. vodka
Salt & pepper
1/4 c. 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, 6-8 appetizer servings.