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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


An ideal tasty recipe served as a light lunch. Some of the smoked salmon is used to make the sauce.

Serves 4

8 ounces fresh fettuccine
2 tablespoons olive oil
1 cup fresh peas
6 ounces smoked salmon, sliced
1 tablespoon shallots, chopped
1/2 cup dry white wine
1 1/2 cups light cream
to taste salt, white pepper, ground
1/8 teaspoon cayenne pepper
1 tablespoon chopped parsley

Cook the fettuccine in salted boiling water. Drain, and toss with the olive oil. Set aside in a warm place. Blanch the peas in lightly salted water. Drain and plunge into ice cold water. Drain and set aside. Cut the smoked salmon into strips.
In a medium saucepan, combine the shallots and white wine. Boil until liquid is almost evaporated. Add the light cream. Simmer for five minutes.
Pour the sauce in a blender. Add one half (3 ounces) of the salmon to the sauce, and puree until smooth. Pour sauce in a saucepan. Season to taste with salt, ground white pepper, and cayenne pepper. Heat the pasta with the peas.
Heat the hot sauce without boiling it.
Arrange pasta and peas in the middle of warm plates. Sprinkle smoked salmon strips over. Pour warm sauce over pasta. Sprinkle with chopped parsley. Serve immediately.

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