Linguine with Salmon
Linguine is tossed in a zesty dill cream sauce with chunks of smoked salmon.
8 ounces dry linguine, fettuccine or spaghetti
6 ounces cooked fresh salmon or thinly sliced, smoked salmon (lox-style)
2 green onions, thinly sliced
1 garlic clove, finely minced
1 tablespoon butter or margarine
1 cup whipping cream
1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
1 teaspoon finely shredded lemon peel
Freshly ground pepper to taste
2 tablespoons freshly grated Parmesan cheese
Freshly grated Parmesan cheese for accompaniment
Lemon wedges for accompaniment
- Cook pasta according to package directions, preferably al dente (firm to the bite). Drain; keep warm.
- Meanwhile, break the fresh salmon into chunks or cut the smoked salmon into thin bite-size stripes; set aside.
- For sauce, in a large skillet cook the green onions and garlic in butter until tender. Stir in the whipping cream, fresh dill or dillweed, lemon peel and pepper. Bring to boiling; reduce heat. Boil gently about 5 minutes or until slightly thickened. Stir in salmon; heat through. Remove from heat. Gently stir in Parmesan cheese.
- Arrange pasta on individual plates or a large serving platter. Spoon the sauce over the pasta. Pass the Parmesan cheese to sprinkle over individual servings along with the lemon wedges.
Makes 4 servings.