- 6 ounces angel hair pasta
- 1/2 cup whipping cream
- 1/2 cup milk (do not use low-fat or nonfat)
- 1/4 cup chopped fresh dill
- 1/4 cup chopped green onions
- 1 1/2 tablespoons drained capers
- 1 teaspoon grated lemon peel
- 4 ounces thinly sliced smoked salmon, cut into thin strips
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; return to same pot.
- Combine cream, milk, dill, onions, capers and lemon peel in heavy small saucepan. Bring to boil over medium-high heat. Add sauce to pasta; toss to coat. Add salmon and toss to combine. Season win salt and pepper and serve.