Collezione Spaghetti with Creamy Champagne and Oysters Sauce

By Asli Acar

Serving 6



Collezione Barilla spaghetti 1 Box
EVOO      5 TBS
Shallots  2 small, sliced thin
Champagne 1 cup
Fish broth ½ cup
Heavy cream 1½ cup
Salt and black pepper   TT
Chives 12
Oysters 18, each
ROE white sturgeon caviar 3 TBS




  • Open the oysters and separate them from their own jus
  • Cook pasta according to directions
  • Meanwhile slowly sweat minced shallots with 4 tbs of EVOO
  • Add Champagne, reduce to half
  • Add oyster jus and fish broth, bring to boil and reduce to half.
  • Add cream, salt and white pepper and bring to simmer
  • Drain pasta 2 minutes earlier [reserving 1 cup of cooking water] and toss with the sauce
  • Stir in oysters and cook two minutes before serving, reducing the sauce and cooking the oyster to medium
  • Drizzled with a bit of EVOO and sprinkled with chives,
  • Top with ½ TBS caviar each portion


Recipe and photography by Lorenzo Boni @cheflorenzoboni