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!