Pasta with Quick Tomato and Garlic Sauce
INGREDIENTS:
1 1/2 lb Thin spaghetti -and cut into 1/2" pieces
3/4 c Butter, (plus up to 4 T more White Pepper to taste
-for pasta) 1 cn Golden caviar (4 oz.), about
2 c Whipping cream -1 T per serving, room
1/2 lb Smoked salmon, thinly sliced -temperature
1 1/2 lb Thin spaghetti -and cut into 1/2" pieces
3/4 c Butter, (plus up to 4 T more White Pepper to taste
-for pasta) 1 cn Golden caviar (4 oz.), about
2 c Whipping cream -1 T per serving, room
1/2 lb Smoked salmon, thinly sliced -temperature
1 Can Golden caviar (4 oz.), about 1 T per serving, room temperature
Cook 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. Serves 6.
Cook 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. Serves 6.