Recipe - Pasta With Smoked Salmon And Golden Caviar

1 One half pound Thin spaghetti
Three fourths cup Butter, (plus up to 4 T more
for pasta)
2 cup Whipping cream
One half pound Smoked salmon, thinly cut or sliced up
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 Three fourths 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
0895351471 SHARED BY: Jim Bodle 3/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini