Spaghetti with Black Caviar & Champagne Sauce

Bring a large pot of water to the boil with ½ tablespoon of salt and 1 tablespoon of olive oil. Cook the spaghettini until al dente, as the packet directs.

In a separate saucepan, bring the vongole broth to a gentle boil.

Heat a drizzle of olive oil in a sauté pan. Add the thyme, finely chopped shallot, minced garlic and a pinch of nutmeg, and sauté gently until fragrant without colouring.

Pour in the Champagne, then the hot vongole broth and the heavy cream. Add the butter and reduce over medium heat until the sauce is smooth, slightly thickened and emulsified. Season with salt and freshly ground black pepper.

Drain the spaghettini into the pan with the Champagne cream sauce and toss well, so the pasta is evenly coated and absorbs the sauce.