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. SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93
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|Serving Size: 1 Serving (171g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 82 (17%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 27.4mg||8 %|
|Sodium 14.4mg||0 %|
|Potassium 267.9mg||7 %|
|Total Carbohydrate 85.2g||25 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 81.6g|
|Protein 15.2g||22 %|
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Calories per serving: 490
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