| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 1/2 | lb | Package spinach fettucine |
| 2/3 | c | Half and half or whipping |
| cream | ||
| 150 | g | Package of smoked salmon. |
| 2 | Leeks, white part only | |
| coarsely chopped | ||
| 3 | T | Olive oil |
| 2 | t | Coarse-grained mustard |
| 2 | t | Drained capers |
| 1 | t | Lemon juice |
| 1/4 | c | White wine |
| White pepper to taste | ||
| 1 | Clove garlic, minced finely |
INSTRUCTIONS
I made this pasta last night, I don't make it often because it is definitely not low-fat. We had this dish at the Bimini Boatyard restaurant in Ft.Lauderdale and this was my attempt at duplicating it. Heat the olive oil in a large saute pan, saute the leeks and garlic until softened but not browned. Add the lemon juice and wine, cook until liquid is reduced by about half. Stir in mustard, then add the cream, simmer until thickened. Add salmon, capers, pepper and heat gently just until salmon loses some transparency. Toss with hot cooked pasta, serves two. We had it with a Sauvignon Blanc from J&F Lurton, Domaine des Salices. Posted to FOODWINE Digest 05 Feb 97 by Leslie Duncan <[email protected]> on Feb 5, 1997.
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