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There are a lot of recipes for that, and it's great. I like fresh fettucine, but you can use dried, and you'll find recipes that call for penne or other shapes as well. Real cream is a must, and it's noticeably better when you add butter and simmer the cream for a while (7 - 10 minutes, say) to thicken it. A good way to start is to put butter in a saucepan, add a little finely chopped onion and cook until it's translucent. Then add more butter and 1.5 - 2 cups of cream. Simmer until thickened. Toward the end of simmering add a small handful of frozen peas. Take off heat and stir in the salmon and parmesan cheese to taste. It'll take up to about 1-4 cup, in spite of Sheldon's rant about no cheese with seafood. Mix with the pasta as soon as it's cooked and drained. There are a lot of variations, but this would be a good start. The ratio of pasta to salmon can vary with your taste (and wallet) but I'd think that as little as 6 oz. of smoked salmon would be enough for this much sauce, though more would be better, and this much sauce is enough for about 12 oz. fettucine, or more, depending again on how heavily you like your pasta sauced. -aem
