Spaghettini Integrale (In Lemon Cream with Smoked Salmon and Spanish Caviar)2017-12-07
1 (500 gms.) pack Casa Rinaldi, Spaghettini Integrale
250 to 300 ml. Elle & Vivre Liquid Cream
¼ stick Lurpak unsalted butter
200 gms. Norwegian Smoked Salmon; sliced & cubed
20 gms. Mujjol Shikran Spanish Caviar
1 pc. lemon
Onion chives, chopped for garnish
To prepare the sauce: In a heavy sauce pan, over medium to high flame, melt butter and add cream. Stir with a wooden spoon or wire whisk. When it boils, reduce to a simmer for 15 minutes.
Season with salt and fresh pepper. Set aside and add juice of half a lemon. Boil pasta according to package directions.
When ready, drain and add to cream sauce. Toss gently and add grated peel of the lemon.
Transfer to serving platter. Top with cubed, smoked salmon, spanish caviar and chopped chives. Serve immediately.