Beet Pasta With Vodka Vinaigrette And Osetra Caviar

• 3/4 cup extra virgin olive oil
• Zest of 2 lemons
• 13 cup fresh lemon juice
• 13 cup good-quality Russian vodka
• Salt and freshly ground pepper
• 2 pounds fresh fettucine
• 6 cups beet juice (it can be the liquid from canned beets)
• 13 cup creme fraiche
• 1 hard-boiled egg, finely chopped
• 2 tablespoons capers, drained
• 2 tablespoons red onion, finely chopped
• 2 tablespoons chopped chives
• 5 ounces Osetra caviar

1. In a bowl whisk together the olive oil, lemon zest, lemon juice, vodka and salt and pepper.
2. This can be done ahead of time.
3. In a large pasta pot, mix together 6 cups of water and the beet juice, bring to a boil and cook the pasta until tender.
4. Drain the pasta into a colander, discarding the beet juice and water, and plunge into ice water to stop the cooking.
5. Drain the pasta thoroughly before dressing.
6. To serve, toss the pasta with the vinaigrette.
7. Using a large fork, twirl the pasta into coils and place the coiled mounds on a large serving platter.
8. On top of each mound, place a dollop of crme frache, some chopped egg, capers, red onion, chives and lastly the caviar.
9. Garnish with freshly ground pepper.

extra virgin olive oil, lemons, lemon juice, vodka, salt, fresh fettucine, beet juice, creme fraiche, egg, capers, red onion, chives, caviar

Taken from cooking.nytimes.com/recipes/8494 (may not work)