Serves 4

6 shallots
3 cups white wine
2 cups dry vermouth
2 cloves
4 bay leaves
3 cups cream
1 pound garganelli
1⁄2 pound chopped fresh salmon, raw
Salt and pepper
4 teaspoons Beluga caviar
2 teaspoons chopped chives

Chop the shallots and put in a casserole dish with white wine, vermouth, cloves and bay leaves and cook over medium heat until the mixture is reduced to three quarters of its original quantity.

Add the cream and simmer for 10 to 15 minutes. Filter the mix to get a nice creamy sauce. Cook the pasta in boiling water until al dente; drain well and put back in a pan. Add the sauce and the salmon to the pasta and heat for 1 minute, then season with salt and pepper. Serve on a warmed plate, adding the caviar and topping with a generous sprinkle of chives.