Spaghetti with garlic confit, dried tomatoes, and caviar



4 Servings


500 g of spaghetti (17.5 oz)
500 ml of cream
200 ml of whole milk
½ bulb of confit garlic
50 g of re-hydrated dried tomatoes (1.8 oz)
100 g of Black River Caviar (3.5 oz)
Olive oil
Salt and pepper


For the sauce
Wrap a bulb of garlic in aluminum foil and roast it in low oven until soft when pricked with the tip of a knife. Set aside.

Re-hydrate the dried tomatoes by soaking them in enough boiling water to cover them.

Mix the milk, half bulb of confit garlic, and dried tomatoes in a blender. Check saltiness.

In a medium-sized wok, simmer the cream and the previous mixture over low heat. Let it reduce for ten minutes. Add salt and pepper. Set aside.

Bring plenty water to a boil in a pot. Add salt and put in the spaghetti. Cook following the instructions from 5 to10 minutes.

Heat up the sauce in the wok. Mix the pasta al dente into the sauce and finally add the caviar. Fold several times with a pair of pasta tongs until fully soaked with the sauce.

Serve on a china dish, decorating with chives and cherry tomatoes.

If you wish, you may add grated Parmesan cheese on top.