Pasta with Smoked Salmon, Dill and Caviar

1 cup whipping cream

2 tablespoons cream cheese, softened

1 tablespoon unsalted butter

½ teaspoon salt

Pinch finely ground white pepper

For the pasta:

1 tablespoon salt

¾ pound fresh semolina egg pasta such as tagliarini or fettuccine

¼ pound smoked salmon, cut into small pieces

2 tablespoons finely chopped fresh dill

2 ounces golden or salmon caviar

Dill sprigs, for garnish

For the sauce: Heat the cream in a saute pan over moderately high heat until reduced to ¾ cup. Add cream cheese and whisk until slightly thickened. Add butter and continue cooking for 1 minute. Add salt and pepper to taste.

To cook the pasta, add salt to a large pot of boiling water. Add pasta and cook over high heat until al dente, about 1 to 3 minutes. Drain well.

Toss the hot pasta with sauce in the saute pan. Sprinkle in smoked salmon, dill and 1/3 of the caviar over pasta and mix gently but thoroughly. Taste for seasoning.

Divide among individual serving plates or shallow bowls. Garnish with remaining caviar and dill sprigs. Serve immediately.

Serves 2

Diane Rossen Worthington

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