Pasta with Smoked Salmon & Golden Caviar
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
spaghetti
thin |
|
| ¾ | cup |
butter
|
|
| 2 | cups |
heavy whipping cream
|
|
| ½ | pound |
smoked salmon
thinly sliced and cut into 1/2 inch pieces |
|
| 1 | x |
white pepper
to taste |
*
|
| 4 | ounces |
golden white-fish caviar
about 1 tablespoon per serving, room temperature |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
spaghetti
thin |
|
| 177 | ml |
butter
|
|
| 473 | ml |
heavy whipping cream
|
|
| 226.8 | g |
smoked salmon
thinly sliced and cut into 1/2 inch pieces |
|
| 1 | x |
white pepper
to taste |
*
|
| 115.6 | ml/g |
golden white-fish caviar
about 1 tablespoon per serving, room temperature |
* |
Directions
Coop pasta until al dente; rinse and drain.
Blend up to 4 tablespoons butter to moisten.
Melt ¾ 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.
