| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Pasta, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Whipping cream |
| 1/2 |
c |
Bottled clam juice |
| 1 |
tb |
Wondra flour |
| 1 |
|
Green onion; chopped |
| 1/4 |
c |
Chopped fresh dill or 1 Tbs. |
|
|
Dillweed; 1/4 |
| 12 |
oz |
Fettuccine; freshly cooked |
| 6 |
oz |
Thinly sliced smoked salmon |
|
|
Cut crosswise into 1/2 inch |
|
|
Wide strips |
| 1 |
tb |
Drained capers |
INSTRUCTIONS
Bring cream, clam juice and flour to boil in heavy large skillet over
medium-high heat, stirring frequently. Add pasta; toss until sauce
thickens, about 2 minutes. Add salmon, green onions, dill and capers; toss
to blend. Season with salt and pepper. Serve with lemon wedges. Source:
10/94 Bon Appetit.
Newsgroups: rec.food.recipes Subject: COLLECTION (2) Smoked Salmon From:
Vicki Oseland <oselands@Zc
Posted to MM-Recipes Digest by Marie Bordewisch <msleukie@mindspring.com>
on May 18, 1998
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