FETTUCCINE WITH SALMON AND ASPARAGUS
4 servings
Use spinach fettuccine for an especially attractive dish.
Bring to a rolling boil in a large pot:
- 4 quarts water
- 2 tablespoons salt
Add and cook until tender but firm, 1 to 4 minutes, depending on their thickness:
- 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces
Scoop out the asparagus with a slotted spoon, transfer to a colander, and rinse under cold water to stop the cooking. Add to the boiling water and cook until tender but firm:
- 12 ounces dried fettuccine or 1 pound fresh
Meanwhile, melt in a large skillet over medium heat:
- 3 tablespoons butter
Add the asparagus and cook, stirring, just to coat with butter, about 1 minute. Stir in and heat through:
- 1 cup heavy cream
- Finely grated zest of 1 lemon
Drain the pasta and add it to the skillet along with:
- 4 ounces smoked salmon, cut into thin strips, or cooked fresh salmon, flaked
- ¼ cup minced chives
- ¼ cup chopped parsley
- (2 to 3 tablespoons capers, to taste, drained)
- Salt and black pepper to taste
Toss to combine and serve hot.