Heat the oil in a frying pan and add the shallots and garlic. Cook gently for about four to five minutes. Add the vodka and the cream and cook until reduced by half, about five to eight minutes.

Meanwhile, bring salted water to a boil, add pasta and cook until al dente. Once the pasta is ready, drain it and add it to the sauce mixture. Toss gently, taste and adjust salt and pepper to taste

Divide pasta between two plates. Top with a spoonful of caviar and sprinkle with chopped parsley or chives.