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.