Pasta with Smoked Salmon and Golden Caviar

• 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

1. Coop pasta until al dente; rinse and drain.
2. Blend up to 4 tablespoons butter to moisten.
3. Melt 3/4 cup butter in a large skillet.
4. Add cream and bring to a boil, stirring occasionally.
5. Reduce heat to medium and cook sauce until reduced, about 5 minutes.
6. Add smoked salmon and white pepper.
7. (The smoked salmon will probably eliminate the need for salt.)
8. Add pasta to sauce and toss gently but thoroughly.
9. Heat to warm if necessary.
10. Serve immediately with a spoonful of caviar on top or on the side of each serving.

thin, butter, heavy whipping cream, salmon, white pepper, golden whitefish

Taken from recipeland.com/recipe/v/pasta-smoked-salmon-golden-cavi-41533 (may not work)