|CLASSIC pasta||fettuccine with smoked salmon|
is another very easy dish to prepare, and deserves special mention for its
change-of-pace and highly satisfying flavors. We use Alaska salmon,
although the Atlantic variety can be milder. We believe a key step is not
to allow the smoked salmon to completely take over the taste buds. Gentle
for the sauce:
for the pasta:
Get five quarts of water up to a raging boil. Add two tablespoons of salt. Add the fettuccine. Cook until al dente. Then drain well.
Drain, and add the salmon and dill immediately, while the pasta is very hot.
Serve immediately. Add a few sprigs of dill for decoration.