Red lentil sedanini pasta with anchovies from the Cantabrian Sea, oysters and caviar

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

Directions: 

Cook the garlic in a frying pan with some extra virgin olive oil until it turns brown, then add in the anchovies. In the meantime, boil the sedanini pasta.

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.