La Fenice's Fresh Salmon Fettuccine is the perfect summer dish. Pasta is part of the Italian experience and this recipe is derived from the regular menu at La Fenice. The light cream sauce complements the fresh salmon, while the sprig of dill brings out the salmon's flavour. Made up of just 10 ingredients, this dish is sure to become part of your everyday recipe repertoire. This recipe is for a single serving, best paired with a glass of your favourite white wine. Hope you enjoy!
If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @lafenicetoronto!
Fresh Salmon Fettuccine 9 Steps
In a large pot bring 4 litres of water to a boil, salt liberally. Add dry egg pasta and boil approximately 4 minutes until the pasta is 'al dente', or 'firm to the bite'.
Before straining, reserve 1 cup of the pasta water. Strain pasta and return to cooking pot removed from heat. Toss pasta lightly with olive oil to avoid sticking.
In a heavy saucepan melt butter and cream gently over medium-high heat until bubbles form (approximately 4 minutes).
Add salt, white pepper, lemon pepper and chopped leeks. Stir, continue cooking for 1 minute more over medium-high.
Add fresh salmon cubes to simmering sauce, stir, cook for 2 minutes.
Add pasta to sauce, stir to coat and remove from heat.
Tear dill sprig and stir to finish.
Add a touch of reserved pasta water to thin sauce if needed.
Using tongs clockwise, twirl to plate!