Caviar Matsutake Spaghetti

A luxe, umami-rich spaghetti dish with a creamy matsutake-and-garlic base, boosted with truffle pesto and finished with caviar for a salty, elegant pop. A final drizzle of avocado oil adds extra smoothness, while simple salt and black pepper keep the flavours clean and focused.

Ingredients

• 240 g spaghetti
  
• 8 matsutake (minced)
  
• 20 g caviar
  
• 5 cloves garlic (minced)
  
• 10 g truffle pesto
  
• Flaxseed oil
  
• Avocado oil
  
• Salt
  
• Black pepper
  

Steps

1. In a pot of boiling water, add about a teaspoon of salt and cook the spaghetti according to the packaging
   
2. Mine cooked for about 9 minutes. Once cooked, drain and reserve
   
3. While the pasta is cooking, wash the matsutake thoroughly and chop into small pieces easier for blending
   
4. Blend the matsutake and garlic respectively
   
5. In a heated pan with flaxseed oil, fry the minced garlic in low heat until aromatic
   
6. Then add in grind matsutake and truffle pesto. Continue to stir fry until you see a creamy texture
   
7. Throw in the pasta and mix with the sauce until they are well incorporated. Season with salt and black pepper accordingly
   
8. Once done, plate and decorate with caviar, and also drizzle some avocado oil for extra flavour. Enjoy!
   

Languages

Spaghetti mit Matsutake-Kaviar - Deutsch (German) version
Espaguetis Matsutake con Caviar - Español (Spanish) version
Spaghetti au caviar et matsutake - Français (French) version
Spageti Kaviar Matsutake - Bahasa Indonesia (Indonesian) version
Spaghetti al caviale Matsutake - Italiana (Italian) version
キャビア松茸スパゲッティ - 日本語 (Japanese) version
캐비어 송이버섯 스파게티 - 한국인 (Korean) version
สปาเก็ตตี้เห็ดมัตสึทาเกะกับคาเวียร์ - แบบไทย (Thai) version
鱼子酱松茸意面 - 简体中文 (Simplified Chinese) version
魚子醬松茸意麵 - 香港繁體中文 (Traditional Chinese - Hong Kong) version