ALFREDO SALMON PASTA

I’ve written before about the “proper” way to make pastas. The way Italian Nonna’s do. The way real Italian restaurants do.

It’s not about using loads and loads of sauce.  The magic step that makes all the difference between a decent pasta and a really great one is tossing the pasta gently with the sauce and some of the pasta cooking water, just before serving.

What this does is activate the starch in the water and it mingles with the oil in the sauce, so it becomes glossy and luscious and coats every strand of pasta. It’s called emulsification, and it’s the real-deal-proper-way to make pasta.

Cream does not make my weekly shopping basket. In fact, I very rarely cook with cream. But I had leftovers from Christmas, and used some to make a Creamy Lemon Chicken and the rest for this.
It’s been over 6 months since I shared a creamy pasta made with cream so I figure I’m due!!


Ingredients

• 8 oz / 250g dried fettuccine
• 3 tbsp / 50g unsalted butter
• 1 small shallot (US) / eschallot (Australia), very finely minced (Note 1)
• ½ cup / 125 ml heavy cream (Note 2)
• ¾ cup / 185 ml freshly grated Parmigiano Reggiano or parmesan (Notes 3 and 4)
• ¼ teaspoon salt
• Good grind of black pepper
• 6-7 oz / 180 - 200g hot smoked salmon fillet , flaked (Note 5)

Garnish

• Fresh parsley (optional)
• Extra Parmigiano Reggiano

Instructions

1. Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 6)
2. Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 7)
3. Add the shallots and sauté for 2 minutes or until tender.
4. ........................................

for full instruction please see : www.recipetineats.com

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