STORIES

Tuesday, October 17, 2006

Creamy Salmon Fettuccine

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Creamy Salmon Fettucinne

(Serves 6)

• 1 lb fettuccine
• 1 lb smoked salmon
• 1/2 stick of butter
• 8 oz heavy cream
• 1/2 cup grated parmesan cheese
• 1 egg yolk
• 1 tsp Worcestershire sauce
• 2 tsp black pepper
• Additional salt and pepper to taste
• Lemon wedges for garnish

Boil a large pot of salted water. As you wait for the water to boil, put salmon and butter in a large sauté pan and cook on medium heat until butter melts (not more than one minute).

Add heavy cream and cook about 10 minutes, stirring frequently. Add grated cheese, egg yolk, Worcestershire sauce, and pepper. Cook about 6 minutes, stirring frequently.

Cook fettuccine, then ladle it out of its water into the sauce pan (do not rinse). Toss the mixture, adjust seasoning, and serve with parmesan sprinkled on top and lemon wedges to garnish.