La Fenice's Fresh Salmon Fettuccine | TasteToronto

La Fenice's Fresh Salmon Fettuccine

Easy

La Fenice's Fresh Salmon Fettuccine

from La Fenice

La Fenice's Fresh Salmon Fettuccine

Method

Fresh Salmon Fettuccine 9 Steps

  • Step 1

    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'.

  • Step 2

    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.

  • Step 3

    In a heavy saucepan melt butter and cream gently over medium-high heat until bubbles form (approximately 4 minutes).

  • Step 4

    Add salt, white pepper, lemon pepper and chopped leeks. Stir, continue cooking for 1 minute more over medium-high.

  • Step 5

    Add fresh salmon cubes to simmering sauce, stir, cook for 2 minutes.

  • Step 6

    Add pasta to sauce, stir to coat and remove from heat.

  • Step 7

    Tear dill sprig and stir to finish.

  • Step 8

    Add a touch of reserved pasta water to thin sauce if needed.

  • Step 9

    Using tongs clockwise, twirl to plate!

Tags:

Cooking At Home

Toronto Recipes

La Fenice's Fresh Salmon Fettuccine

Easy

La Fenice's Fresh Salmon Fettuccine

from La Fenice

TasteToronto
written by

TasteToronto

La Fenice's Fresh Salmon Fettuccine

Yields:

Serves 1

Prep Time:

0 hours 15 mins

Cook Time:

0 hours 25 mins

3.0

Rate This Recipe

Italian

Main Dishes

Ingredients

Fresh Salmon Fettuccine

  • 125g egg fettuccine dry pasta (or substitute with other pasta, following cooking directions on package)

  • 1 tablespoon olive oil

  • 1 tbsp unsalted butter

  • 1/2 cup fresh leeks, chopped (approximately 1/4 to 1/2 of a leek)

  • 7oz fresh salmon, cut into 1/2 inch cubes

  • Salt

  • Pinch of white pepper

  • Pinch of lemon pepper (optional, or substitute with 1 teaspoon grated lemon zest)

  • 1 sprig fresh dill

  • 1 cup (35%) heavy cream

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Method

Fresh Salmon Fettuccine 9 Steps

  • Step 1

    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'.

  • Step 2

    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.

  • Step 3

    In a heavy saucepan melt butter and cream gently over medium-high heat until bubbles form (approximately 4 minutes).

  • Step 4

    Add salt, white pepper, lemon pepper and chopped leeks. Stir, continue cooking for 1 minute more over medium-high.

  • Step 5

    Add fresh salmon cubes to simmering sauce, stir, cook for 2 minutes.

  • Step 6

    Add pasta to sauce, stir to coat and remove from heat.

  • Step 7

    Tear dill sprig and stir to finish.

  • Step 8

    Add a touch of reserved pasta water to thin sauce if needed.

  • Step 9

    Using tongs clockwise, twirl to plate!

Tags:

Cooking At Home

Toronto Recipes

La Fenice's Fresh Salmon Fettuccine