Instructions: Cook the pasta. While the pasta cooks make the sauce. In a medium nonstick saucepan sprayed with Pam saute the shallots and garlic until the shallots are soft. Add the fish fume and wine and reduce by half. Combine the flour and half and half. Stir into sauce and bring just to the simmer. Try not to boil. Add dill and white pepper to taste. Add the peas to heat through

(I used a can of LaSuer Baby Peas, drained). Drain the pasta and toss with the hot sauce. Top with smoked salmon ribbons.

NOTES : If you heat the smoked salmon with the sauce it is not as good...kind of turns into just plain old fish. The original recipe called for parsley and chervil instead of dill.

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