Creamy Smoked Salmon Spaghetti

Sass Muffin

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12 oz spaghetti
1 c fresh green beans, sliced
4 T butter
8 oz smoked salmon
6 radishes, sliced thin
3 T white wine
1 cup heavy cream
1/4 c snipped chives

Cook spaghetti til al dente, then drain.
Cook beans in lightly salted boiling water, drain and rinse under cold water.
Over medium heat, melt butter in large pan. Add the salmon, radishes and beans, stirring gently.
Add wine and stir through, then add cream and salt and pepper to taste.
Combine with spaghetti, tossing lightly until well coated.
Sprinkle with chives.
 
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