A salad of baby greens and raspberry vinaigrette and some pencil-thin breadsticks go well with the pasta. End the dinner with orange sherbet, Swedish butter cookies and, perhaps, a shot of aquavit.

2 servings; can be doubled.

INGREDIENTS

  • 6 ounces angel hair pasta

  • 1/2 cup whipping cream

  • 1/2 cup milk (do not use low-fat or nonfat)
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped green onions
  • 1 1/2 tablespoons drained capers
  • 1 teaspoon grated lemon peel
  • 4 ounces thinly sliced smoked salmon, cut into thin strips

    DIRECTIONS

    Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; return to same pot.

    Combine cream, milk, dill, onions, capers and lemon peel in heavy small saucepan. Bring to boil over medium-high heat. Add sauce to pasta; toss to coat. Add salmon and toss to combine. Season win salt and pepper and serve.