Pasta with Smoked Salmon, Cream and Dill

by Cate on January 8, 2004

Recipe courtesy of Bon Appetit magazine. The dish originally comes from Valvona & Crolla restaurant.

9 oz. dried linguini or penne (I used a different noodle.; if you sub here, just make sure to choose a noodle with a shape or ridges so that it will hold the sauce better)
3 tablespoons butter
12 oz smoked salmon, cut into 1/3-inch-wide strips
1 cup plus 2 tablespoons whipping cream (I used heavy cream)
1 teaspoon tomato paste (I used half of a small can)
3 teaspoons chopped fresh dill, divided
1/8 teaspoon cayenne pepper

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.  Drain, reserving 1/4 cup cooking liquid.

Meanwhile, melt butter in heavy large skillet over medium heat.  Add salmon and cook until fish turns light pink, stirring frequently, about 2 minutes.  Stir in cream and tomato paste.  Cook until sauce is heated through, about 2 minutes.  Stir in 2 teaspoons dill and cayenne pepper.  Mix pasta into sauce, adding pasta cooking liquid by tablespoonfuls as needed to moisten.  Divide pasta among 4 shallow bowls.  Sprinkle with remaining 1 teaspoon dill and serve.

4 servings

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