4 c. (1 qt.) whipping cream
1/2 c. (1 stick) butter
3/4 lb. smoked salmon, cut julienne
1/4 c. minced fresh chives
Freshly round pepper
1 lb. freshly cooked fettuccine
Parsley sprigs (garnish)

Combine cream and butter in medium saucepan and cook over medium high heat until thick, glossy and reduced by half. Add salmon, chives and pepper and cook, stirring gently, about 1 minute. Transfer fettuccine to serving platter. Pour sauce over and toss just to blend. Garnish with parsley and serve.