Smoked Salmon Fettuccine
- 16 ounces heavy cream
- 3 garlic cloves minced
- 12 asparagus tips smalls
- 1 handful pine nuts lightly toasted
- 1 cup smoked salmon Good quality moist
- parmesan reggiano cheese Shredded
- fresh lemon juice
- 1/2 package noodles fettuccine
- 1 tablespoon unsalted butter
- smoked salmon
- fettuccine
- Cook noodles according to package directions, drain and place in cold water bath. Keep a pan of hot water ready to reheat noodles.
- In a 12" skillet, melt butter and lightly saute garlic for a minute - do not brown. Pour in cream and bring to a light boil, then lower heat and simmer rapidly to reduce the sauce by half, or until thick and creamy. Stir in asparagus and pine nuts, then add chunked up salmon (bite sized pieces) and lightly stir around and add reheated/drained noodles. Serve immediately on warmed plates. Top each serving with fresh grated Parmesan Reggiano and fresh lemon juice to taste.
heavy cream, garlic, smalls, handful pine nuts, salmon, parmesan reggiano cheese, lemon juice, noodles fettuccine, unsalted butter, salmon, fettuccine
Taken from www.yummly.com/recipe/Smoked-Salmon-Fettuccine-1672905 (may not work)