Yield: 3 servings
|6||To 8 scallions, cut into 1/4-inch pieces|
|⅓ pounds||Smoked salmon, cut into 1/2-inch pieces|
|1 cup||Light cream|
|2||To 3 tbsp chopped fresh dill|
|½ pounds||Spinach fettucine, cooked as package directs|
Saute scallions in butter for 2 to 3 minutes. Lower heat and add smoked salmon and cream. Stir and heat gently (do not boil) for about 5 minutes. Add dill. Serve immediately over hot pasta; garnish with dill sprigs.
Makes 3 to 4 servings.
From: Steve Herrick
Source: [Yankee Magazine's Second Great Annual New England Cook-Off Cookbook]