Ingredients:

8 ounces dry linguine, fettuccine or spaghetti
6 ounces cooked fresh salmon or thinly sliced, smoked salmon (lox-style)
2 green onions, thinly sliced
1 garlic clove, finely minced
1 tablespoon butter or margarine
1 cup whipping cream
1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
1 teaspoon finely shredded lemon peel
Freshly ground pepper to taste
2 tablespoons freshly grated Parmesan cheese
Freshly grated Parmesan cheese for accompaniment
Lemon wedges for accompaniment

Methods:

1. Cook pasta according to package directions, preferably al dente (firm to the bite).Drain keep warm.
2. Meanwhile, break the fresh salmon into chunks or cut the smoked salmon into thin bite-size stripes set aside.
3. For sauce, in a large skillet cook the green onions and garlic in butter until tender.Stir in the whipping cream, fresh dill or dill weed, lemon peel and pepper.Bring to boiling reduce heat.Boil gently about 5 minutes or until slightly thickened.Stir in salmon heat through.Remove from heat.Gently stir in Parmesan cheese.
4. Arrange pasta on individual plates or a large serving platter.Spoon the sauce over the pasta.Pass the Parmesan cheese to sprinkle over individual servings along with the lemon wedges.