Spaghetti with Baby Squid and Cru Caviar

A dish born of a longing for summer, of fresh and delicate flavours and aromas: the ace up your sleeve for a special occasion!

Ingredients for 2 people:

• 100g of spaghetti
• 8/10 small baby squid
• 2 early spring zucchini (baby)
• 30g Cru Caviar
• Extra virgin olive oil
• Salt
• Soy sauce

Method:

Bring two pans of water to the boil, one for cooking the baby squid and one for the pasta. Once boiling, salt them, drop the spaghetti into one and set a timer for 7 minutes.
In the other, blanch the baby squid for 1 minute at most, drain them and place them in a steel bowl; cut the zucchini into cubes of about 4mm per side and blanch them for 2/3 minutes in the same water; drain them and add them to the bowl with the baby squid; dress everything with oil, salt and half a small ladle of the cooking water.
Drain the spaghetti, add them to the bowl and, over a bain-marie, toss them with the dressing prepared earlier, adjusting with a pinch of salt and a few drops of soy sauce.
Add a light suggestion of chili pepper to taste.
Serve on a flat plate, creating a nest with the help of tongs and a ladle, the baby squid on top as a garnish, along with the zucchini, gathering up all the dressing left in the bowl.
Finish with a generous teaspoon of Cru Caviar.