Spinach Pasta With Salmon And Cream Sauce

• 2 cups heavy cream
• 4 tablespoons sweet butter
• 7 teaspoons salt
• 1 pinch of freshly grated nutmeg
• 1 lb fresh spinach pasta, narrower noodles preferred
• 1 tablespoon grated imported parmesan cheese
• 1 1/2 - 2 cups flaked poached salmon, all skin and bones removed
• 1/3 cup chopped fresh dill, plus additional dill sprigs for garnish

1. Bring the cream and half of the butter to a simmer in a small saucepan.
2. Add 1 tsp.
3. of the salt, and the nutmeg, continue to simmer until cream is reduced by about one third.
4. Bring 4 quarts water to a boil in a large pot, add remaining 6 tsp.
5. of salt, and drop in the noodles.
6. Meanwhile, stir grated Parmesan, then the flaked salmon and 1/3 cup shopped dill into the cream, and remove from heat.
7. Remember, fresh pasta is ready in 2 to 3 minutes at the most.
8. Drain pasta, return it to the hot pan and toss with remaining butter until butter is melted.
9. Divide pasta equally among 6 heated plates and spoon salmon cream sauce over each portion.
10. Garnish with a sprig of fresh dill and serve at once.

heavy cream, sweet butter, salt, nutmeg, fresh spinach pasta, parmesan cheese, salmon, fresh dill

Taken from www.food.com/recipe/spinach-pasta-with-salmon-and-cream-sauce-43344 (may not work)