Salmon and pasta piccata

• 4 cups heavy cream (or use half and half)
• 1/2 cup (1 stick) butter or margarine
• 1 pound salmon fillet, cooked and flaked
• 1 large cucumber, peeled, seeded and finely chopped
• 2 scallions, finely chopped
• l/2 cup chopped fresh parsley
• 1/4 cup fresh dillweed
• 2 tablespoons Dijon-style mustard
• 2 tablespoons capers
• 1 tablespoon grated lemon rind
• 1/4 teaspoon pepper
• 1 package (16 oz.) Rotelle

Heat cream and butter in medium saucepan over very low heat until reduced by one half, about 30 minutes.

Add remaining ingredients except pasta. Heat 5 minutes over low heat, stirring occasionally.

Meanwhile, prepare pasta as directed on package; drain.

Pour salmon sauce over pasta.
 
 
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