- 1 8-ounce bottle clam juice
- 1 cup whipping cream
- 1/4 cup chopped fresh dill or 2 teaspoons dried dillweed
- 1 teaspoon fresh lemon juice
- 12 ounces tagliatelle or linguine, freshly cooked
- 4 ounces smoked salmon, cut into thin strips
- Lemon wedges
- Bring clam juice and cream to boil in heavy large skillet over high heat. Reduce heat and simmer until mixture thickens enough to coat spoon, whisking occasionally, about 10 minutes. Whisk in dill and lemon juice. Add tagliatelle and toss to coat. Remove skillet from heat. Add salmon; toss to combine. Season to taste with salt and pepper.
- Divide pasta among 4 plates. Serve with lemon wedges.