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fettuccine with smoked salmon

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This 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 is better.

for the sauce:

six ounces of mushrooms, shitake or crimini preferred
three tablespoons of unsalted butter
one-half pound of smoked salmon, cut into thin strips
two tablespoons of finely chopped dill
salt and pepper

for the pasta:

one pound freshly made (ideally) fettuccine or tagliatelle. (see how to make fresh egg 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.