SMOKED SALMON AND ASPARAGUS FETTUCINE

I consider smoked salmon to be a once in a while treat for me. It's not the most cost efficient thing to buy at the grocery store, but when I do buy it I know I have to create a masterpiece using this delicious and delicate fish. For me, pasta is always a blank canvas that can be paired with almost any ingredient including smoked salmon. I find fettucine to be a very sophisticated pasta so why not pair it up with a very sophisticated fish. I created a cream-like sauce to meld all of the flavours with. Sprinkle a bit of Parmesan cheese right on top and there you have a dish fit for a king. Make this for your special someone tonight!

Serves 2

Ingredients:

  • 2 tbsp olive oil
  • 1/2 cup red onion, chopped
  • 2 garlic cloves, minced
  • 1 bundle of asparagus, cut into thirds
  • 1 small zucchini, diced
  • coarse salt and freshly cracked black pepper
  • 1 can of light evaporated milk (370 ml)
  • 1/2 lb fresh fettucine
  • smoked salmon (0.205 kg package) or use equivalent amount
  • 3 green onions, cut into thirds, then sliced lengthways
  • handful of chopped fresh parsley
  • zest and juice of one lemon
  • grated Parmesan cheese (when serving)

1. Heat oil in a large deep shallow skillet, on medium heat, saute the onion and garlic for a minute. Add in the asparagus and the zucchini and cook for 2 minutes. Season with salt and pepper. Pour in the can of evaporated milk, stir and let it reduce slightly. This should take 3-5 minutes. At this point put on a large pot of boiling water to cook the fettucine. Fresh fettucine does not take long to cook.

2. Slice the smoked salmon into the sauce, then once the pasta has finished cooking add it into the sauce quickly. Sprinkle in the sliced green onions and the chopped fresh parsley. Toss it together. Then once the fettucine is coated with the sauce, take it off the heat and toss it once more with the zest and juice of the lemon. Serve with a generous sprinkling of Parmesan cheese.

Cook's tip: If you would like the sauce to be a bit more loose then pour in a bit of reserved pasta water. Do this a ladle full at a time.


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