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In a large pot of boiling water, cook the fettuccine for 8-10 minutes until tender but firm. Drain. In a non-stick skillet, heat oil and cook garlic for 30 seconds. Add to drained pasta along with milk and cheese. Cook over medium heat, stirring gently for four to five minutes, until sauce is thickened. Remove from heat and let stand two to three minutes to thicken more. Stir in dill and chives and season with salt and pepper. Stir in blanched asparagus, salmon and lemon juice. Garnish each serving with more freshly grated Parmesan, if desired.
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