I have an old recipe that came from a friend. Unfortunately, I cannot find my written copy, but do remember the ingredients and how to make the dish. I just can't figure out the amounts of the ingredients.
It's for a smoked salmon pasta. Here's what I remember:
Cook tomato paste in a deep skillet. Once it's melted, add in heavy cream (or half-and-half?). Reduce until thickened. Stir in one bag of cooked shoepeg white corn, and then some smoked salmon that has been cut into ribbons. Dump in cooked penne pasta (I think a pound?) and add a bit of reserved pasta water, as needed, to get the sauce to the right consistency. Serve with a bit of chipped fresh parsley on top, and freshly grated parm.
No idea on the amounts, though, other than the pasta and the corn. So ... any idea on how much:
Heavy cream or half-and-half?