This is a really pretty first course, or you could add chicken or salmon (and leave out the caviar) to make it a luncheon or dinner entree.

Fettuccine with Lemon Sauce

4 Tbs butter

1 cup heavy cream

2 Tbs freshly squeezed lemon juice

1 tsp grated lemon zest

1 tsp grated lime zest

1 cup beef broth or bouillon

4 to 6 tsp caviar (optional)

Fettuccine, linguini, or angel hair pasta to serve 4 to 6

In a sauce pan or skillet large enough to hold the pasta when it is done, combine the butter, cream, and beef broth or bouillon and simmer over medium heat until reduced by about half.  Add the lemon juice, lemon and lime zest and set aside.  Cook the pasta according to the package directions.  When cooked and still al dente (firm to the

tooth) drain it and add it to the pan containing the sauce.  Toss over medium heat for 20 to 30 seconds, until most of the sauce is absorbed.

I like to form "nests" of the pasta using a kitchen serving spoon and fork, twirling the noodles into a mound, and sliding them off the spoon onto the plate.  Place a teaspoon of the optional caviar or capers in the center.  Serves 4 to 6.

From the Chef at World-Wide Recipes