4 tbsp. olive oil
1 1/4 lbs. salmon fillet (skinless & cut into bite-size pieces)
1 tbsp. minced scallions
1/4 tsp. pepper
1/2 lb. spinach fettuccine
1/2 lb. fresh snow peas
1 tbsp. minced fresh tarragon or 1 tsp. dried tarragon
1 tbsp. freshly grated Romano cheese

In 3 or 4 quart pot of simmering water, cook fettuccine 8 to 10 minutes. While pasta is cooking heat 2 teaspoons olive oil in skillet over medium heat. Add salmon and saute 5 to 6 minutes. Remove fish and liquid and add remaining oil to skillet. Add peas, scallions, pepper, tarragon and saute over high heat for 1 minute.

Return fish to skillet and toss lightly. Strain and rinse pasta and place in large serving bowl. Spoon snow pea mixture over pasta and add Romano and toss lightly and serve. Preparation time: 30 minutes. Serves: 4.