Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 SHARED BY: Jim Bodle 3/93

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