Spinach fettucine with smoked salmon and dill

Yield: 3 servings

Measure Ingredient
6 To 8 scallions, cut into 1/4-inch pieces
1 tablespoon Butter
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]

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