Spaghetti Al Caviale
|Spaghetti||1 Pound (500 Gram)|
|Butter||1⁄2 Ounce (60 Gram, 5 Tablespoon)|
|Double cream||7 Fluid Ounce (200 Milliliter, Heavy)|
|Black pepper||To Taste|
|Caviar||2 1⁄2 Ounce (60 Gram)|
|Smoked salmon||2 Ounce (50 Gram)|
Melt the butter over a low heat, stir in the cream and add freshly ground black pepper to taste.
Simmer for 2 minutes and put aside.
Cook the pasta, following packet directions carefully to avoid over-cooking.
Meanwhile, return the cream to the heat and stir in the caviare and smoked salmon, cut into thin strips.
Drain the pasta, stir in the sauce, turn on to a heated serving dish and serve at once.