Tagliatelle with Smoked Salmon Cream Sauce
Tagliatelle with Smoked Salmon Cream SauceA quick yet elegant pasta dish.
1 8-ounce bottle clam juice
1 cup whipping cream
1/4 cup chopped fresh dill or
2 teaspoons dried dillweed
1 teaspoon fresh lemon juice
12 ounces tagliatelle or linguine, freshly cooked
4 ounces smoked salmon, cut into thin strips
Lemon wedges
Bring clam juice and cream to boil in heavy large skillet over high
heat. Reduce heat and simmer until
mixture thickens enough to coat spoon, whisking occasionally, about 10
minutes. Whisk in dill and
lemon juice. Add tagliatelle and toss to coat. Remove skillet from heat.
Add salmon; toss to combine.
Season to taste with salt and pepper.
Divide pasta among 4 plates. Serve with lemon wedges.
4 First-course Servings
Bon Appétit
December 1996
Lynda Hotch Balslev
Rolle, Switzerland
Source: rec.food.cooking
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