Title: Pasta with smoked salmon & golden caviar
 Categories: Italian, Pasta, Seafood
      Yield: 6 Servings
 
  1 1/2 lb Thin spaghetti
    3/4 c  Butter, (plus up to 4 T more
           -for pasta)
      2 c  Whipping cream
    1/2 lb Smoked salmon, thinly sliced
           -and cut into 1/2" pieces
           White Pepper to taste
      1 cn Golden caviar (4 oz.), about
           -1 T per serving, room
           -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.