| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | North, Atlantic, Fisheries | 4 | servings | |
INGREDIENTS
| 6 | oz | Smoked salmon; cut into 1/2 inch |
| ; strips | ||
| 15 | fl | Double cream |
| 4 | tb | Unsalted butter |
| 3 | tb | Snipped chives |
| 1 | tb | Dried dill |
| Generous pinch oc cayenne pepper | ||
| 1 | lb | Spaghetti |
INSTRUCTIONS
Put the cream, butter and cayenne pepper in a saucepan, bring to the boil and simmer until the sauce is reduced by about a third. Stir in the chives and dill. Add the smoked salmon, mixing gently and heat through. Boil the spaghetti according to package directions and drain well. Pour the salmon sauce over the cooked pasta. Toss and serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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