Spaghetti cooked in beet juice with vodka, yuzu, and osetra caviar 

Warm a 2.1 quart/2l sautoir and add the oil.

Add the leeks, shallots, and a pinch of salt and cook without any color until tender.

Deglaze with the vodka and cook until sec.

Add the heavy cream and cook for 5 minutes slowly.

Season to taste with a pinch more salt and remove from the heat.

Put the cream mixture in a Vitamix or blender and add the smoked sturgeon.

Blend until smooth and add to a mixing bowl.

Add the crème fraiche and finish by whisking in the konbu stock until warm.

Bring a 4.2 quart/4l pot to a boil with 2.6 quarts/2.5l of water and bring to a simmer. 

Add 0.5 quart/l of fresh beet juice and simmer but do not season with salt.

Season the beet juice water for cooking the pasta with salt to taste. 

Reduce a quart/l of beet juice by half and reserve.  

Place the reduced beet juice in a 3.2 quart/3l Windsor pan.

Bring the water to a boil and add the spaghetti.

Gently warm 4 bowls or plates.

Stir the pasta once it is in the beet water and cook for 6 minutes only. 

Add the al dente pasta to the Windsor pan holding the reduced beet juice.

Cook for another 3 minutes to glaze the pasta in the beet juice.

At the 10-minute mark add the yuzu juice and vodka and cook for another minute until you see steam coming up from your pan. 

Taste for seasoning, it might require a pinch of salt.

Divide the pasta between 4 plates using a ladle.

Divide the sturgeon cream between the 4 plates.

Drizzle some chive oil around the plates.

Place a large dollop of caviar on top of each pasta and serve immediately.