Pasta With Smoked Trout And Golden Caviar

• 1 pound fresh pasta
• 6 ounces smoked trout
• 1 to 1 1/2 cups heavy cream
• Salt and pepper to taste
• 6 tablespoons golden caviar

1. Flake the smoked trout and set aside.
2. Bring a large pot salted water to a boil.
3. Meanwhile, in a large saute pan, reduce the heavy cream slightly over medium heat.
4. Cook the fettuccine al dente, about 40 to 60 seconds.
5. Drain.
6. Off the heat, toss the fettuccine and the flaked trout in the cream.
7. Season lightly with salt and pepper.
8. Put equal mounds of pasta on individual warm serving dishes and garnish each with a tablespoon and a half of golden caviar.

pasta, trout, heavy cream, salt, golden caviar

Taken from cooking.nytimes.com/recipes/1442 (may not work)