16 ounces fettucine
1 bunch fresh spinach - reserve some leaves for garnish
1/2 pint whipping cream
1 pound smoked Alaskan salmon
Freshly ground pepper
4 ounces fresh Northern Keta Wild Alaskan Salmon Caviar

1. Cook pasta al dente.
2. While the pasta is cooking, steam the spinach for 2 minutes and chop into large pieces. Set aside leaves for garnish before steaming.
3. Heat the whipping cream, but do not boil, add smoked salmon, steamed spinach and freshly ground pepper.
4. Serve over pasta and garnish with basil and Northern Keta Wild Alaskan Salmon Caviar. Serves 4