Instructions: Cook the Tagliatelle according to the package directions.

Meanwhile, discard the strings from the snow peas and cut the pods crosswise into thirds. In a small saucepan of boiling salted water, blanch the snow peas for about 5 seconds and drain them. In a skillet, combine the butter and the cream and reduce the mixture over moderately high heat by half. Add the Tagliatelle, salmon, snow peas, dill and pepper to taste and cook the mixture, tossing it well, until it is just heated through.

Makes about 2 servings.

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