Smoked Salmon Fettuccini

Serves 4

12 oz fresh fettuccini

8 oz smoked salmon - remove bones and skin - crumble into pieces

1 cup sliced mushrooms

1 cup diced fresh tomatoes

1/2 cup chopped green onions

1/2 cup yellow pepper - sliced into strips

2 large cloves garlic - minced

1/3 cup fresh parsley chopped fine

1 teaspoon oregano

1 teaspoon basil

1 teaspoon thyme

1/2 cup olive oil

1 cup whipping cream (can substitute milk or fat free Half & Half)

1/2 cup fresh Parmesan or Asiago cheese

Saute in medium skillet: olive oil, garlic, mushrooms, peppers, tomatoes and smoked salmon for about 5 minutes.

Add herbs, parsley, and green onions. Add cream and simmer 3-5 minutes while pasta is cooking.

Pour well drained fettuccini into large bowl, cover with sauce and freshly grated cheese.

Stop by Pacific Chef and check out our huge selection of graters:
Cuisipro
Oneida
Microplane

We have graters for cheese, chocolate and vegetables!

Pacific Chef

In Historic Fairhaven next door to the Colophon Cafe