CREAMED FETTUCCINE WITH SMOKED SALMON
butter 6 shallots, finely diced
3 garlic cloves, finely minced
mushrooms, cut in julienne
1 cup dry white wine
1/2 chili pepper,
1 cup heavy cream
to taste salt and pepper
1 1/2 pounds fettuccine
2 quarts chicken stock
smoked salmon, slivered
1/2 cup fresh basil
a large skillet, melt the butter. Add the shallots, garlic, and mushrooms. Stir
for one minute. Add the white wine. Boil to reduce by half. Blend in the chili
pepper and cream. Reduce by half. Season with salt and ground pepper. Remove
Dip fresh tomatoes in boiling water fro 30 seconds. Transfer to
ice cold water. Peel the tomatoes, cut in halves, and squeeze the tomato halves
by hand to remove the seeds. Cut into strips and mix in the sauce.
pasta al dente in the boiling chicken stock, according to directions on
Drain (do not rinse). Just before serving, cut the fresh basil
into a fine julienne.
Place the pasta in the center of
each warm plate. Sprinkle with slivered salmon and basil over the top. Do not
overheat the salmon.