2 c. heavy cream
4 tbsp. sweet butter
Pinch of freshly grated nutmeg
1 lb. fresh spinach pasta
1 tbsp. grated imported Parmesan cheese
1 1/2 to 2 c. flaked poached salmon, all skin and bones removed
1/3 c. chopped fresh dill, plus additional sprigs for garnish

Bring the cream and half of the butter to a simmer in a small saucepan. Add nutmeg and continue to simmer until cream is reduced to about one third.

Bring 4 quarts water to a boil in a large pot and drop in the noodles.

Meanwhile, stir grated Parmesan, then the flaked salmon and 1/3 cup chopped dill into the cream, and remove from heat. (Fresh pasta is ready in 2 to 3 minutes at the most!)

Drain pasta, return it to the hot pan and toss with remaining butter until butter is melted. Divide pasta equally among 6 heated plates and spoon salmon cream sauce over each portion.

Garnish with a sprig of fresh dill and serve at once. Serves 6.