Fettuccine with Smoked Salmon and Dill

  • 12 oz. fettuccine or linguine
  • 1 c. bottled clam juice
  • 1 c. whipping cream
  • 4 green onions, diced
  • 2 tsp. dried dill
  • 1 tsp. fresh lemon juice
  • 1 c. cucumbers, diced
  • 4-6 oz. thinly sliced smoked salmon
  • freshly ground black pepper
  • 2 Tbsp. grated parmesan cheese
  • 2 tbsp. minced fresh parsley

Cut the smoked salmon crosswise into 1-inch strips.  Remove the seeds from any large cucumbers and dice.  Bring a large pot of water to a boil and add 2 tsp. salt.  Add fettuccine and cook about 10 minutes.

While the pasta cooks, heat the clam juice and cream to a boil in a small saucepan.  Add the green onions (you can substitute a small onion).  Crush the dill between your fingers before sprinkling into the mixture.  Lower the heat and simmer until reduced and starting to thicken.

Just before serving, add the lemon juice, diced cucumbers and sliced salmon.  Heat mixture, but do not cook it.

Drain the cooked fettuccine and toss with the salmon cream mixture.  Season to taste with pepper and grated cheese. Sprinkle with minced parsley before serving.  Serves 4.

From Foodday.