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Caviar Pasta

Fresh dill
280 g Large pasta tubes; (10oz)
25 g Caviar; (1oz)
6 lg Fresh scallops
110 g Diced salmon; (4oz)
2 Shallots
2 Cloves garlic
100 ml White wine; (3 1/2fl oz)
200 ml Fresh fish stock; (7fl oz)
250 ml Double cream; (9fl oz)
Fresh flat leaf parsley
Fresh basil
Fresh chervil
Butter
Olive oil
Salt and pepper


Peel and dice the shallots and garlic and saut in a little pan with some butter. Add the white wine and stock and reduce by half. Add the cream and reduce. While cooking, cook the pasta in lots of boiling salted water and add the salmon, scallops and season with salt and pepper. Drain off the pasta and finish the sauce with chopped herbs and caviar. Place the tubes into a large bowl and add the sauce over the top and serve.




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