Smoked Salmon Fettucine
INGREDIENTS
375g fettuccini
20g butter
3 eschalots, chopped finely
2 tablespoons dry white wine
300ml cream
Freshly ground white pepper
100g smoked salmon, sliced thinly
2 tablespoons finely chopped chives
METHOD
Bring a large pot of salted water to the boil. Add pasta, stir well with a wooden spoon to ensure pasta strands separate. Cook for time stated on packet or until al dente; drain, reserving ½ cup of the cooking water.
Bring a second pot of water to a simmer.
Meanwhile, melt butter in medium frying pan. Cook eschalots, stirring frequently until translucent and softened. Add wine. Simmer until reduced by half. Add cream; bring to a boil. Season to taste. Add salmon and chives.
Toss salmon and chive mixture through warm pasta, adding some of reserved pasta water to loosen if necessary. Divide among serving plates.
*EDIT NUMBER 5 AND I'M SERIOUSLY READY TO STRANGLE lj FOR LOSING MY WORDS YOU FUCKER*
SO .. i added another tablespoon of wine, we only had sour cream and that worked JUST as well and I added a cup of pre steamed broccoli too. AND on another note, I can't cook with salmon without thinking of
camoozle
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