Smoked Salmon Fettucine
You don't really need that much salmon. I cut it to about 8 to 10 oz. Play with it and see what you think. This is a great recipe!
* Exported from MasterCook *
Smoked Salmon Fettucine
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Smoked Salmon Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups heavy cream -- or half & half
4 Tablespoons sweet butter
3 Teaspoons salt
1 Pinch freshly grated nutmeg
1 Medium onion
2 Cloves garlic -- crushed
1 Small red bell pepper -- julienned
1/2 Teaspoon dried rosemary leaves
1/4 Cup fresh -- or
1/2 Teaspoon dried sweet basil leaves
1 Pound fresh pasta -- traditional
or tomato/basil fettucine
2 Tablespoons fresh grated Parmesan cheese
15 Oz Smoked Salmon
1. Saute the onions, garlic and bell pepper in 2 tablespoons of olive
oil until just done. Add the herbs and cook 4 or 5 mins. Set the
mixture aside.
2. Bring the cream and half the butter to a simmer in a small
saucepan. Add 1 teaspoon of the salt, and the nutmeg, continue to
simmer until cream is reduced by about one third.
3. Bring 4 quarts water to a boil in a large pot, add remaining 2
teaspoons of salt, and drop in the pasta. Remember, fresh pasta is
ready in 2 or 3 minutes at the most.
4. Meanwhile, stir the grated Parmesan, then the flaked salmon and
the sauteed vegetables into the cream, and remove from the heat.
5. Drain the pasta, return it to the hot pan and toss with remaining
butter until the butter is melted. Divide the pasta equally among 4
heated plates and spoon the salmon cream sauce over each portion.
6. Garnish with quartered fresh cherry tomatoes and more grated
Parmesan cheese.
Makes 4 main course portion
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