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Cook pasta according to package directions and drain. Set aside.
Sauté shallots and bell pepper in butter, 1 minute. Stir in cream. Reduce heat and cook over low heat, stirring constantly, until sauce slightly thickens, about 2 minutes. Gradually add Le Douanier cheese and cook until melted, 1 to 2 minutes. Season with pepper.
Pour pasta in large bowl, add sauce and toss well. Garnish with smoked salmon, lemon rind, and caviar, if desired.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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