Pasta with Smoked Salmon and Golden Caviar

Yields:	6 servings
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1 1/2	pounds	spaghetti	thin
3/4	cup	butter
2	cups	heavy whipping cream
1/2	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

Coop 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.

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Flavor of ginger little overwelming

Reviewed by thegriff50