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Mix cornstarch with 2 tbsp. of evaporated skim milk, hold aside. Spray a saute pan with cooking spray, add garlic, dill, shallot and 2 tbsp. of wine and cook for 2 minutes. Add the clam juice, liquid smoke and 3/4 of the salmon; cook for 5 minutes. Remove to a blender or food processor and process to your desired consistency. Add the cooked pasta and toss; cook to heated through. Taste, adding salt and pepper as needed. Serve, garnished with additional dill.
Makes 6-8 servings.
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