8 ounces fettuccine
2 tablespoons unsalted butter or margarine
2 scallions, including tops, thinly sliced
10 ounce package frozen cut asparagus, thawed and drained
15 1/2 ounce can salmon, drained and flaked
1 tablespoon drained capers, finely chopped
1/8 teaspoon black pepper
1 cup heavy cream or half and half
Preparation Instructions:
Cook the fettuccine according to package directions. Meanwhile, melt the butter in a deep 12 inch skillet over moderate heat. Add the scallions and asparagus, cover, and cook for 5 minutes. Stir the salmon, capers, pepper, and cream into the skillet and cook, uncovered, for 5 minutes, stirring occasionally. Drain the fettuccine, add to the salmon mixture in the skillet, and toss just to coat. Serves 4.