Boil pasta in plenty of salted water.
Cook the cubes of cooked ham with a pinch of butter and half of the chives. Then, pour the vodka and simmer, adding as much cream as you wish.
Drain the pasta al dente and transfer it into the pan with ham cubes, butter, chives, vodka and half of the lumpfish eggs.
Using a pastry ring, place the pasta in the serving dish and decorate it with a quenelle of lumpfish eggs and chives.