Lemon Fettuccine with Smoked Salmon

Cindy's note: This recipe does not create a sauce for the pasta - it's more like a chunky topping. From the Winnetka Talk, with some modifications.

2 T. olive oil
4 cloves garlic, minced
1/3 cup julienned sun-dried tomatoes (packed in oil or rehydrated if dried)
Juice and zest of 2 small lemons, divided
1/4 cup cold butter, cut into pieces
2 T. chopped fresh Italian flat-leaf parsley
1 T. chopped fresh oregano
1 3 oz. pouch smoked salmon, flaked into pieces
1/2 lb. fettucine, cooked according to package
3 T. toasted pine nuts
Grated Parmesan cheese
Chopped fresh basil

Heat olive oil over medium heat in large skilled. Saute garlic. Add tomatoes and lemon juice; saute 1 minute longer. Add butter, zest, parsley and oregano. Stir until butter has melted, and mixture has thickened slightly; remove from heat. Gently fold in salmon. Pour salmon-lemon mixture over fettucine; gently toss until coated. Sprinkle with pine nuts, Parmesan and basil.

Makes 3 servings.

Categories: Main Dishes
April 27, 2005

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