Recipe

Chateau Libido - Fettuccine In Salmon-basil Sauce Recipe


Chateau Libido - Fettuccine In Salmon-basil Sauce Recipe
Add Step-by-Step Photos 		Minitindel / All my dishes
2 months ago
Let's go incognito!!!! hahahaha.............. courtesy cooking in the nude cookbook
Prep:15m Cook:15m Servings:4

Minitindel

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Ingredients
  • Step One:
  • 2 - Tbsp. butter.........
  • 8 - oz. fresh salmon, boned
  • and cut into 3/4'' dice
  • 1 -small onion, minced
  • 1- tomato, chopped
  • 1/4 - cup bottled clam juice .............
  • 1/4 -cup Sauternes --or other dry white wine
  • *******************************************
  • Step Two:
  • 1 3/4 lb. fettuccine.......
  • 1 Tbsp. butter.........
  • *******************************************
  • Step Three:
  • 1/2 -cup whipping cream ...........
  • 3- Tbsp. finely chopped fresh basil ..............
  • 3 -oz. thinly sliced smoked salmon,
  • cut into narrow ribbons ..................
  • 1 -Tbsp. minced fresh parsley
  • salt and freshly ground pepper to taste

Directions
  1. Cook fettuccine according to package directions until al dente.
  2. Drain and move to warmed pasta bowl.
  3. Toss with butter.
  4. Add cream and basil to frying pan.
  5. Bring heat to high and boil until sauce thickens slightly.
  6. Gently fold in sauteed salmon.
  7. Turn heat to low.
  8. Fold in smoked salmon, parsley, pepper, and salt.
  9. Pour sauce over pasta and toss gently;
  10. serve with crusty French bread.

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Comments

chefmeow 2 months ago said:
Yum, love everything about this recipe. We eat salmon at least twice a week, this is my dinner for Monday night. Great post and a high 5.

elgab89 1 month, 4 weeks ago said:
Mmmm, so delicious! Does it mean you have to cook this au naturel?

justjakesmom 1 month, 4 weeks ago said:
Deeelicious! Guys don't get too close to that hot pan if your cooking in the nude. LOL

binky67 1 month, 4 weeks ago said:
My mouth is watering right about now!

jimrug1 1 month, 3 weeks ago said:
Tink, I hope that book of yours doesn't have any recipes calling for fried bacon. Unless you have an extra little chefs apron....... ;-)~


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