- 1 cup whipping cream
- 1/2 cup bottled clam juice
- 1 tablespoon Wondra flour
- 12 ounces fettuccine, freshly cooked
- 6 ounces thinly sliced smoked salmon, cut crosswise into 1/2-inch-wide strips
- 4 green onions, chopped
- 1/4 cup chopped fresh dill or 1 tablespoon dillweed
- 1 tablespoon drained capers
- Lemon wedges
- Bring cream, clam juice and flour to boil in heavy large skillet over medium-high heat, stirring frequently. Add pasta; toss until sauce thickens, about 2 minutes. Add salmon, green onions, dill and capers; toss to blend. Season with salt and pepper. Serve with lemon wedges.