Eric Ripert's original version of this dish at Le Bernardin in NYC is prepared with half as much pasta—usually super-delicate angel hair—and is painstakingly and exquisitely plated.
I’ve doubled the pasta here to make it more of a family-style dish; there is still enough sauce to coat each strand of spaghetti. A few judicious pinches of bonito flakes make an economical and visually appealing substitute for the pricy caviar, and the dish can also stand with no garnish at all.
Delicious
good work
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