1 c. whipping cream
6 tbsp. (3/4 stick) unsalted butter
1 1/2 tbsp. Scotch whiskey
1/2 lb. smoked salmon or lox, cut into 1/4 inch pieces
1 1/2 tsp. chopped fresh parsley
8 oz. fettuccine
1 c. milk
2 tbsp. minced shallots or green onions
2 1/2 tbsp. all-purpose flour
1 tbsp. finely chopped green onions
Pinch of white pepper

Scald cream and milk in medium saucepan. Melt butter in large skillet over medium heat. Add shallots and saute 2 minutes. Remove pan from heat. Add whiskey and stir to blend. Return skillet to heat.

Sprinkle flour over and stir until golden brown, about 2 minutes. Gradually whisk in cream mixture and cook until thickened, whisking constantly, about 5 minutes. Mix in salmon, green onions, parsley and pepper. Set aside.

Cook pasta in large pot of boiling salted water until just tender but still firm, stirring occasionally. Drain well. Transfer to bowl. Rewarm sauce over medium heat, whisking constantly. Pour sauce over pasta; toss to coat.

Serve immediately 2 to 4 servings.