Fettuccine With Shad

• 1 shad fillet, about 1 1/2 pounds
• 3 to 4 tablespoons flour
• 2 tablespoons butter
• 4 tablespoons olive oil
• 3 tablespoons dry bread crumbs
• 1/2 cup chopped onion
• 2 sun-dried tomatoes, minced
• 1/2 cup dry white wine
• 3/4 cup heavy cream
• Salt and freshly ground black pepper
• 1 pound fresh spinach fettuccine
• 1 tablespoon minced parsley

1. Place a large kettle of water on to boil.
2. Cut the shad into strips about an inch wide and two inches long.
3. Dust them lightly with flour.
4. Heat butter and two tablespoons of the olive oil in a large skillet.
5. Saute the fish over medium-high heat until golden.
6. Remove and set aside.
7. Add the bread crumbs to the pan, stir until golden and remove from the pan, draining as much of the fat into the pan as possible.
8. Set breadcrumbs aside.
9. Add the onion to the pan and saute until golden.
10. Add the sun-dried tomatoes and the wine.
11. Cook until the wine has reduced to two or three tablespoons.
12. Stir in the cream.
13. Cook a few minutes until the sauce begins to thicken.
14. Season to taste with salt and pepper.
15. Cook the fettuccine in the boiling water two to three minutes.
16. Drain, then transfer to a warm serving dish and toss with the two remaining tablespoons of oil.
17. Return the fish to the skillet, reheat in the cream sauce and pour over the fettuccine.
18. Sprinkle with breadcrumbs and parsley and serve at once.

fillet, flour, butter, olive oil, bread crumbs, onion, tomatoes, white wine, heavy cream, salt, fresh spinach fettuccine, parsley

Taken from cooking.nytimes.com/recipes/2771 (may not work)