Ingredients for 4 servings:
- Red lentil sedanini pasta (250 g)
- Anchovies from the Cantabrian Sea (15 g)
- 2 oysters
- 2 tbsp of extra virgin olive oil
- Fresh mint (5 g)
- 1/2 clove of garlic
Remove two oysters from their shells and use a blender to create a puree.
Drain the sedanini pasta and add it to the anchovy puree. Turn off the heat, add the oyster puree and mix. At the end of cooking, add a little chopped mint. Decorate with caviar before serving.