Serving Size : 6 Preparation Time :0:00
Categories : Italian Pasta
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1-1/2 lb Thin spaghetti
3/4 c Butter, (plus up to 4 T more
-for pasta)
2 c Whipping cream
1/2 lb Smoked salmon, thinly sliced
-and cut into 1/2" pieces
White Pepper to taste
1 cn Golden caviar (4 oz.), about
-1 T per serving, room
-temperature
1 Can Golden caviar (4 oz.), about 1 T per serving, room temperature
Cook pasta until al dente; rinse and drain. Blend up to 4 tablespoons
butter to moisten. Melt 3/4 cup butter in a large skillet. Add cream and
bring to a boil, stirring occasionally. Reduce heat to medium and cook
sauce until reduced, about 5 minutes. Add smoked salmon and white pepper.
(The smoked salmon will probably eliminate the need for salt.) Add pasta to
sauce and toss gently but thoroughly. Heat to warm if necessary. Serve
immediately with a spoonful of caviar on top or on the side of each
serving. Serves 6.
SOURCE: *Quick Italian Cuisine International,
Knapp Press (C)1984 ISBN 0-89535-147-1
