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12 ounces fettuccine
1 tsp olive oil
1 clove garlic, minced
1 can (11.5 oz/385 ml) evaporated skim milk
3/4 cup freshly grated Parmesan cheese
4 tsp chopped fresh dill
1 Tbsp chopped fresh chives
pinch nutmeg
pinch salt
pinch pepper
6 oz (175g) blanched asparagus
2/3 cup slivered smoked salmon
1 Tbsp lemon juice

In a large pot of boiling water, cook the fettuccine for 8-10
minutes until tender but firm. Drain. In a non-stick skillet, heat
oil and cook garlic for 30 seconds. Add to drained pasta along with
milk and cheese. Cook over medium heat, stirring gently for four
to five minutes, until sauce is thickened. Remove from heat and
let stand two to three minutes to thicken more.

Stir in dill and chives and season with salt and pepper. Stir in
blanched asparagus, salmon and lemon juice. Garnish each serving
with more freshly grated Parmesan, if desired.


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As is or embellished..great recipe!, December 7, 2006 - 03:42 PM
Reviewer: Anonymous from Wisconsin USA
The ingredients in this dish were made to be together! As with all fettucine, the color's a bit bland, but the salmon and asparagus give it life along with flavor. I throw in some chopped black or calmata olives and garnish with grape or cherry tomatoes to jazz up presentation. Delicious and easy, so glad to have found it..thanks.

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