Pasta With Smoked Salmon In A Cream Dill Sauce
- 9 oz. dried linguine or penne
- 3 Tbsp. butter
- 12 oz. smoked salmon, cut into 1/2-inch wide strips
- 1 c. plus 2 Tbsp. whipping cream
- 1 tsp. tomato paste
- 3 tsp. chopped fresh dill, divided
- 1/8 tsp. cayenne pepper
- Cook pasta in large pot of boiling water (salted) until tender, but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid.
- Meanwhile, melt butter in heavy skillet over medium heat. Add salmon and cook until fish turns light pink, stirring frequently, about 2 minutes. Stir in cream and tomato paste. Cook until sauce is heated through, about 2 minutes. Stir in 2 teaspoons dill and cayenne pepper. Mix pasta into sauce, adding pasta cooking liquid by tablespoonfuls as needed to moisten. Divide pasta among 4 shallow bowls. Sprinkle with remaining dill and serve.
linguine, butter, salmon, whipping cream, tomato paste, fresh dill, cayenne pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=84179 (may not work)