Angel hair pasta with smoked salmon and dill
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Angel hair pasta |
| ½ | cup | Whipping cream |
| ½ | cup | Milk; * |
| ¼ | cup | Chopped fresh dill |
| ¼ | cup | Chopped green onions |
| 1½ | tablespoon | Capers; drained |
| 1 | teaspoon | Grated lemon peel |
| 4 | ounces | Thinly sliced smoked salmon; cut into thin strips |
Directions
* Recipe says don't use low-fat or non-fat milk. I used 2% and it was fine.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; return to same pot.
Combine cream milk, dill, onions, capers, and lemon peel in heavy small saucepan. Bring to boil over medium-high heat. Add sauce to pasta; toss to coat. Add salmon and toss to combine. Season with S&P and serve.
Makes 2 servings; can be doubled (Bon Appetit, April 1996) Recipe by: Epicurious web site
Posted to EAT-L Digest by Kaye Sykes <kaye_sykes@...> on Dec 11, 1997