Title: Pasta w/ salmon-spinach cream sauce
 Categories: Pasta, Fish
      Yield: 6 Servings
 
      1 lb Curly style pasta
      2 c  Heavy cream
  1 1/2 c  To 2 cups fresh salmon
           -poached, remove skin &
           -bones, gently flaked OR
      1    1-lb can high quality salmon
           -skin and bones removed,
           -gently flaked
    1/3 c  Fresh dill; trimmed and
           -chopped
    1/4 c  Butter
     10 oz Pkg chopped froz. spinach
    1/2 ts Salt or to taste
  1 1/2 tb Balsamic vinegar
      3 tb Fresh grated Parmesan cheese
           Pinch of nutmeg
 
  Cook spinach until almost done. Drain completely, toss with balsamic
  vinegar and set aside.  Melt butter in heavy medium saucepan. Add
  cream, pinch of nutmeg, and bring to a gentle simmer. Simmer until
  reduced by about 1/3.  Meanwhile cook pasta to al dente.  Add salmon,
  dill, and spinach to cream and bring to a simmer until heated
  through. Add Parmesan cheese and stir until melted. Salt to taste.
  Drain pasta into large plate and pour sauce over.  Toss and serve
  immediately
  
  From the MM database of Judi M. Phelps. jphelps@slip.net or
  jphelps@best.com