3 shallots, minced |
1/2 cup dry white wine |
1 cup heavy cream |
8 oz linguine or other pasta |
2 Tbsp snipped fresh dill |
4 oz thinly sliced smoked salmon, cut along the grain into 2” x ¼” strips |
In a saucepan, combine the shallots with the wine, bring to a boil, and cook until mixture is reduced to approximately 2 Tbsp. Stir in cream, bring to a boil, and simmer for 5 minutes. Cover and keep sauce warm.
In a large kettle of boiling salted water, cook pasta until it is al dente. Refresh under running water, and transfer to a bowl. Bring sauce just to a boil, remove it from heat, and stir in the dill. Pour sauce over pasta and toss mixture with a fork. Stir in salmon and season to taste with salt and pepper.Makes 4 servings
