Cook the mushrooms in a pan with 2 tbsp of olive oil, a garlic clove and some chopped parsley. Cook very slowly for 20 minutes, adding the wine, as the sauce dries up. Chop some parsley with the other garlic clove and add the caviar.

Cook spaghetti and 2 minutes before they are ready add some tomato paste in the water, so that the pasta will become pink. Drain and dress with the mushrooms sauce. Mix well then add on top the parsley with the caviar. Serve.