Makes: 6 servings
1 ½ lb thin spaghetti
3/4 cup butter(plus up to 4 tb more for pasta)
2 cup whipping cream
½ lb smoked salmon, thinly sliced and cut into ½" pieces
white pepper to taste
1 can golden caviar (4 oz), about 1 tbsp per serving
1. Cook pasta until al dente: rinse and drain.
2. Blend up to 4 tbsp butter to moisten.
3. Melt ¾ cup butter in a large skillet.
4. Add cream and bring to a boil, stirring occasionally.
5. Reduce heat to medium and cook sauce until reduced, about 5 minutes.
6. Add smoked salmon and white pepper.
7. Add pasta to sauce and toss gently but thoroughly.
8. Heat to warm if necessary.
9. Serve immediately with a spoon of caviar on top or on the side of each serving.
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