January 18, 2019 | Barb Huntley
Fettuccine in a garlic cream sauce topped with smoked salmon, green onions, tomatoes, and capers. Finished with lemon zest and shaved parmesan cheese. 

Yields: 2-3 servings

-8 ounces fettuccine noodles
-2 tablespoons butter
-1 1/2 cups half and half cream
-3 cloves garlic, minced
-8 ounces smoked salmon, flaked
-2/3 cup green onions, sliced on the bias
-2 tomatoes, seeded and chopped
-2 tablespoons capers rinsed and drained
-shaved parmesan cheese
-1 teaspoon fresh lemon zest
-sea salt and pepper to taste

-Put a pot of water to boil over high heat. Salt generously. Cook fettuccine al dente according to the package directions. Drain.

-While the pasta is cooking, melt the butter in a sauté pan over medium heat. Add the garlic and stir until fragrant, about 1 minute. Add the cream, reduce heat to medium low, and season with salt and pepper to taste. Simmer and reduce, stirring often, while the pasta is cooking.

-When the pasta is drained, toss it with the garlic cream sauce. Distribute the fettuccine evenly in pasta bowls. Top each bowl of pasta with generous amounts of smoked salmon, green onions, and tomatoes. Finish with capers, parmesan cheese and lemon zest on each. Season with salt and pepper to taste. Serve promptly.

To see the full recipe head to Alaska From Scratch’s website: https://bit.ly/2QgjQFa
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