Ingredients
- 2 romanoff golden fish caviar (white)
- 160 ml cream (heavy)
- 85 gr spaghetti cook al dente (thin)
- 55 gr butter
- 30 gr green onion (chopped)
- 2 gr lemon peel (grated)
Melt the butter. Add onion, and cook over a low heat for 1 minute. Add cream and lemon peel. Heat through; toss with pasta. Turn out onto a heated platter. Top with caviar. (wrv)
