Recipe Archives->Pasta->Fettucine Salmon 03

 
Fettuccine with Smoked Salmon
 
2 cups heavy cream
1 lb. fresh fettuccini in 1/4-inch wide strips or substitute dried
salt
1/2 lb. smoked salmon (best quality)
1/4 cup freshly grated Parmesan cheese
freshly ground black pepper
 
In a large heavy skillet, bring the cream to the boil.  Cook,
stirring constantly with a wire whisk (so the cream doesn't boil
over) until the cream is very thick, about 8 minutes. Cook the
fettuccini in the boiling, salted water until done, but still firm
to the bite. Drain well.  While the pasta is cooking, stir the
salmon and cheese into the cream. Cook over high heat for 2 to 3
minutes. Add the drained fettuccini to the skillet. Toss gently.
Serve with a grinding of fresh pepper over the top.

Printable version: fettucine-salmon03.txt.