How to make it

  • In saucepan, heat olive oil over medium heat, add onion and garlic and cook until tender. Stir in floour and cook a few seconds. Whisk in milk and bring to a simmer, stirring constantly. Season with pepper and a pinch of nutmeg.
  • In a large pot of boiling water, cook fettucine until tender but firm (10 to 12 minutes for dry pasta, 2 to 3 minutes for fresh). Drain.
  • Add fettucine to sauce, stirring gently. Gently fold in salmon, peas and cheese; garnish with chopped parsley and basil.

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