Salmon Fettuccine With Dillpasta, seafood 1 cup whipping cream 1/2 cup bottled clam juice 1 tablespoon wondra flour 1 green onion; chopped 1/4 cup chopped fresh dill or 1 tbs. 1 dillweed; 1/4 12 oz fettuccine; freshly cooked 6 oz thinly sliced smoked salmon 1 cut crosswise into 1/2 inch 1 wide strips 1 tablespoon drained capers Bring cream, clam juice and flour to boil in heavy large skillet over medium-high heat, stirring frequently. Add pasta; toss until sauce thickens, about 2 minutes. Add salmon, green onions, dill and capers; toss to blend. Season with salt and pepper. Serve with lemon wedges. Source: 10/94 Bon Appetit. Newsgroups: rec.food.recipes Subject: COLLECTION (2) Smoked Salmon From: Vicki Oseland |
