1 1/2 lb thin spaghetti
3/4 cup butter, plus up to 4 tbsp more for pasta
2 cup whipping cream
1/2 lb smoked salmon, thinly sliced and cut into 1/2" pieces
White Pepper to taste
1 can golden caviar (4 oz.), about 1 tbsp per serving, room temperature
Cook pasta until al dente; rinse and drain. Blend up to 4 tbsp 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.
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.
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