Spaghettini Integrale (In Lemon Cream with Smoked Salmon and Spanish Caviar)



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


Step 1

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.

Step 2

Season with salt and fresh pepper. Set aside and add juice of half a lemon. Boil pasta according to package directions.

Step 3

When ready, drain and add to cream sauce. Toss gently and add grated peel of the lemon.

Step 4

Transfer to serving platter. Top with cubed, smoked salmon, spanish caviar and chopped chives. Serve immediately.

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