SMOKED SALMON with FETTUCINE

A lusty fish dish we concocted to get rid of a

1/2 lb. of smoked salmon we didn't know what to do with.

Now we buy salmon to make this dish! HINT:

Don't serve with a GREEN vegetable if you use spinach

fettucini...unless it's St. Patrick's Day!

Serves 4
2 Tbsp Butter
1 Tbsp Minced Shallots
2 Tbsp Flour
1/8 Tsp Freshly Ground Pepper
1-1/2 Cup Heavy Cream
1 Tsp Minced Capers
1 Tbsp White Worcestershire
-Sauce
3/4 Tbsp Dijon Mustard
1/2 Lb. Fresh Spinach Fettucine
1/2 Lb. Smoked Salmon Diced and
-Divided
1/2 Cup Chopped Green Onion Tops
-Divided

Melt butter in a large saucepan and saute
shallots until lightly transparent. Add flour
and pepper and whisk for 1 minute. Add cream,
capers, Worcestershire, and mustard; cook over
high heat whisking constantly, until the sauce
begins to thicken. (about 2 minutes)
Cook pasta according to directions.
Add salmon and green onion tops to sauce
reserving a small portion of each as garnish.
Heat through.
Serve over pasta. Sprinkle with bits of
salmon and green onion tops.