Fettuccine With Smoked Salmon And Fresh Peas(Serves 4)

• 1 1/2 lb. fresh or dried spinach fettuccine
• 2 Tbsp. olive oil
• 1 c. fresh peas
• 1/4 lb. smoked salmon, thinly sliced
• 1 pt. heavy cream
• 1 Tbsp. minced shallots
• 2 Tbsp. Dubonnet or white wine
• salt and pepper to taste

1. Cook pasta in large kettle of lightly salted boiling water until al dente.
2. Drain and toss lightly with olive oil.
3. Set aside in warm place.
4. Blanch peas in pot of lightly salted water for 3 minutes.
5. Drain and plunge into ice water.
6. Drain again.
7. Set aside.
8. Put 4 slices smoked salmon, 2 tablespoons cream and shallots in blender; puree until smooth and creamy; set aside. Bring Dubonnet to boil in heavy saucepan.
9. Add remaining cream and cook, stirring constantly, until mixture coats back of spoon.
10. Add salmon puree and blend; stir over low heat until mixture is hot. Season with salt and pepper.
11. Cut remaining salmon into thin strips.
12. In large serving dish, toss the pasta with the peas and salmon.
13. Pour the hot sauce over it; toss well.
14. Serve immediately.

olive oil, fresh peas, salmon, heavy cream, shallots, dubonnet or white wine, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=454728 (may not work)