Salmon Fettuccine

1 can (7 1/2 oz.) Alaska salmon
2 Tbs butter
1/4 cup flour
2 1/2 cups hot low-fat milk
2 Tbs sherry
2 Tbs sliced green onions
3/4 tsp Dijon mustard
3/4 tsp dill weed
Black pepper, to taste
8 oz. fettuccine noodles
1 Tbs chopped parsley

Drain and flake salmon. Set aside. Melt butter in a medium saucepan over medium heat; Remove from heat and whisk in flour. Cook, stirring constantly, for 2-3 minutes. Whisk in milk and sherry; cook, stirring frequently, for 15 minutes. Stir in flaked salmon and remaining ingredients except fettuccine and parsley; cook 2-3 more minutes, until heated through.

Meanwhile, cook pasta according to package directions; drain and place on serving platter. Spoon sauce over pasta and sprinkle with parsley to serve. Makes 4 appetizer servings or 2 main dish servings.

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