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Salmon Fettuccine with Dill

1 c Whipping cream
1/2 c Bottled clam juice
1 tb Wondra flour
1 Green onion; chopped
1/4 c Chopped fresh dill or 1 Tbs. dillweed; 1/4
12 oz Fettuccine; freshly cooked
6 oz Thinly sliced smoked salmon cut crosswise into 1/2 inch wide strips
1 tb Drained capers

Bring cream, clam juice and flour to boil in heavy large skillet over medium-high heat, stirring frequently. Add pasta; toss until sauce thickens, about 2 minutes. Add salmon, green onions, dill and capers; toss to blend. Season with salt and pepper. Serve with lemon wedges.

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