FETTUCCINE WITH SMOKED SALMON SAUCE
An ideal tasty recipe
served as a light lunch. Some of the smoked salmon is used to make the sauce.
8 ounces fresh fettuccine
2 tablespoons olive oil
1 cup fresh peas
6 ounces smoked salmon, sliced
1/2 cup dry white wine
1 1/2 cups light cream
taste salt, white pepper, ground
1/8 teaspoon cayenne pepper
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.