Pasta with Smoked Salmon, Cream and Dill

Cate over at Sweetnicks reviewed this recipe, and she was so thrilled with it that I just had to try it. It was a snap to put together, and it makes for a really rich and tasty meal. I only used a 9 ounce package of smoked salmon, and that was plenty. This one is definitely easy and elegant enough to entertain with.

Pasta with Smoked Salmon, Cream and Dill
Bon Appetit (from Valvona & Crolla restaurant)

9 ounces dried linguini or penne
3 tablespoons butter
12 ounces smoked salmon, cut into 1/3-inch-wide strips
1 cup plus 2 tablespoons whipping cream
1 teaspoon tomato paste
3 teaspoons chopped fresh dill, divided
⅛ 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

MacGourmet Rating: 4 Stars

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