Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1 \N | 8 oz package thin spaghetti |
| ½ pounds | Bay scallops |
| 1 ounce | Smoked salmon, cut into 1/2 inch pieces |
| ¾ cup | Heavy or whipping cream |
| 2 \N | Cloves garlic, pressed |
| ¼ teaspoon | Freshly ground pepper |
| 1 dash | Salt |
| 2 tablespoons | Fresh dill or 1 t. dillweed |
Cook spaghetti.
In a 1½ quart saucepan, combine all other ingredients except dill.
Bring to a boil, reduce heat and simmer until slightly thickened.
(about 6 minutes) Drain spaghetti, toss with sauce and add dill.
From: bill jernigan