[usr 2]
First, cook the spaghetti for about 5 minutes in 2 liters of salted and oiled boiling water.
Drain.
Open the belons, detach them from their shell, recover their juice. Filter it. Pour it into a small sauté pan over high heat.
Add 2 knobs of butter to the pasta and 4 turns of the pepper mill.
Keep warm
Add the cream to the oyster juice
Divide the spaghetti among 4 plates
Lay the crown oysters on top
Finish the sauce by adding the remaining butter in pieces
Whip vigorously
Then incorporate the lumpfish eggs and the chopped chervil
Glaze the oysters.
