For the Beurre Blanc:
Cut the butter into cubes and keep cold within the refrigerator. Finely mince the shallot, sending it to a small saucepan with the vinegar and white wine. Reduce the liquid until it is nearly fully absorbed. Withdraw from the heat, then introduce the lemon juice and salt. Begin to whisk in the butter, piece by piece, constant in your motion. Once fully emulsified, pass the sauce through a fine sieve to remove the shallot. Correct the seasoning with salt, if required.

To crown the dish:
Boil the pasta in generous, salted water. In a pan, gently warm and temper the beurre blanc. Drain the pasta and toss it in the pan, binding it with a splash of water and the Parmigiano. When the union is complete, plate the pasta, grating the frozen oysters over it like falling snow; adorn with the smoked caviar and finish with the torn leaves of oyster leaf.