Yield: 2 Servings
|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|
* 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