Instructions: Bring large pot of water to boil for pasta.

Saute garlic and mushrooms in nonstick skillet sprayed with nonstick cooking spray. Cover and sweat mushrooms until limp, about 3 minutes. Stir in chicken broth and simmer 1 to 2 minutes.

Blend cornstarch and 1 tablespoon water in small bowl until smooth and stir into broth. Bring to simmer and cook until sauce is thickened and clear, about 1 minute.

Cook pasta in boiling salted water, 3 to 4 minutes. Drain and toss with mushroom sauce. Toss with Parmesan. Spoon onto plate and top with bit of caviar to taste.

This recipe yields 4 servings.

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