Pasta and Smoked Salmon with Dill Sauce

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

Makes 4 servings

Per serving: 496 calories; 25g total fat; 14g saturated fat; 96mg cholesterol; 446mg sodium; 49g total carbohydrates; 17g protein;

Allergy Warning: Contains MilkContains FishContains Wheat

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