| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Pamphlet, Pasta, Fish |
2 |
Servings |
INGREDIENTS
| 1 1/2 |
oz |
Snow peas |
| 3 |
tb |
Butter; unsalted, melted |
| 1 |
c |
Half-and-half |
| 4 |
oz |
Spinach fettuccine |
| 2 |
oz |
Smoked salmon |
| 1 |
tb |
Fresh dill; snipped |
INSTRUCTIONS
From: Paul MacGregor <tiny@onramp.net>
Cook the fettuccine according to the package directions.
Meanwhile, discard the strings from the snow peas and cut the pods
crosswise into thirds. In a small saucepan of boiling salted water, blanch
the snow peas for about 5 seconds and drain them. In a skillet, combine the
butter and the cream and reduce the mixture over moderately high heat by
half. Add the fettuccine, salmon, snow peas, dill and pepper to taste and
cook the mixture, tossing it well, until it is just heated through.
Makes about 2 servings.
From a pamphlet provided by Char's Salmon Service
Posted to recipelu-digest by jeryder@juno.com on Mar 17, 1998
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