Spinach fettucine with smoked salmon and dill
3 servings
Ingredients
| Quantity | 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 |
Directions
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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