Caviar with Shallots and Olive Oil over Pasta
INGREDIENTS:
-Waldine Van Geffen VGHC42A
1/4 c Butter
1/4 c Green onion; chopped
2/3 c Heavy cream
1 ts Lemon peel; grated
8 oz Thin spaghetti;cook al dente
2 oz Jar Romanoff golden white-
-fish caviar
-Waldine Van Geffen VGHC42A
1/4 c Butter
1/4 c Green onion; chopped
2/3 c Heavy cream
1 ts Lemon peel; grated
8 oz Thin spaghetti;cook al dente
2 oz Jar Romanoff golden white-
-fish caviar
Melt the butter. Add onion, and cook over a low heat for 1 minute. Add cream and lemon peel. Heat through; toss with pasta. Turn out onto a heated platter. Top with caviar. (wrv)