Categories: Pasta, Fish, Italian 
      Yield: 2 servings 
  
      8 oz Pasta, homemade or store- 
           Bought 
    1/2 c  Heavy cream 
      4 oz Cooked salmon, cubed or in 
           Rather large pieces 
           Pepper to taste 
      4 oz Fontina cheese, diced 
  
  Set a large pot of cold water to boil.  When it reaches a full boil, toss 
  in a pinch of salt, and when the water returns to a boil, start cooking 
  the pasta.  In the meantime, in a saucepan heat the cream, salmon, and 
  pepper for a few minutes. 
  When the pasta is al dente, drain well and return to its pot.  Immediately 
  toss on the cubes of Fontina and pour on the cream sauce.  Heat thoroughly 
  for a few moments, tossing so that the Fontina melts into creamy strands. 
  Serve immediately.