Ingredients:
9 ounces dried linguine or 9 ounces penne pasta
3 tablespoons butter
12 ounces smoked salmon, cut into 1/3 inch-wide strips
1 cup whipping cream, plus
2 tablespoons whipping cream
1 teaspoon tomato paste
3 teaspoons chopped fresh dill, divided
1/8 teaspoon cayenne pepper
Directions:
Cook pasta in a 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 liquid by tablespoons as needed to moisten.
Divide pasta among 4 shallow bowls.
Sprinkle with remaining 1 teaspoon dill and serve.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.