Spinach Pasta with Salmon and Cream Sauce

By Howie

Ingredients

• 2 cups heavy cream
• 4 tb sweet butter
• 7 tsp salt
• pinch freshly grated nutmeg
• 1 lb fresh spinach pasta, narrower noodles preferred
• 1 tb imported parmesan, grated
• 1 1/2 to 2 cups flaked poached salmon, skin and bones removed (can use smoked salmon instead)
• 1/3 cup fresh dill plus additional sprigs for garnich, chopped

Preparation

Step 1

1) Bring cream and half of the butter to a simmer in a small saucepan. Add one tsp of the salt and the nutmeg, continue to simmer until cream is reduced by about one third.

2) Bring 4 quarts water to a boil in a large pot, add remaining 2 tb salt and drop in noodles.

3) Stir grated parmesan then flaked salmon and 1/3 cup chopped dill into the cream and remove from heat. Pasta is ready in 2-3 minutes at the most.

4) Drain pasta, return it to the pot and toss with remaining butter until melted. Divide pasta equally among 6 heated plates and spoon salmon cream sauce over each portion.

5) Garnish with a sprig of fresh dill and serve at once.