Pasta and smoked salmon with dill sauce

• 3 shallots, minced
• 1/2 cup dry white wine
• 1 cup heavy cream (whipping cream)
• 8 oz linguine or other pasta
• 2 Tbsp snipped fresh dill
• 4 oz thinly sliced smoked salmon, cut along the grain into 2"x1/4" strips

In a saucepan, combine the shallots with the wine, bring to a boil, and cook until mixture is reduced to approximately 2 tablespoons.

Stir in cream, bring to a boil, and simmer for 5 minutes.

Keep sauce warm, covered.

In a large kettle of boiling salted water, cook pasta until it is al dente.

Refresh under running water; 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.
 
 
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