8 ounces Olympic Smoked Salmon
2 Tbsp. butter
a dash of Worschester sauce (optional)
1 cup tomato sauce (8 ounce can, I prefer Del Monte)
1/3 cup heavy cream
1 box (16 ounces) spaghetti
Cut the salmon into bite-size pieces. Melt the butter in a saute pan over medium heat.
Add the salmon and gently cook for about one minute.
Add the remaining ingredients and gently simmer,
partially covered, for 30 minutes.
Meanwhile, bring a large pot of water to the boil
and cook spaghetti (I prefer Buitoni) according to package directions.
Serves 4.
This is an elegant pasta dish, fancy enough for a party and simple enough to whip together after work.
Kathy Baruffi
Piermont, NY