Smoked Salmon & Artichoke Fettuccine

About

From "Simply Classic," a Junior League of Seattle cookbook. Anything with smoked salmon and artichoke is ok in my book!

Yield:

4 to 6

Added:

December 8, 2009

Creator:

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Ingredients

2 tablespoons butter
2 tablespoons shallot, minced
1/4 cup vermouth
2 cups heavy cream
13 ounces can artichoke hearts, quartered
8 ounces smoked salmon, cut into strips
1 cup tomato, seeded and chopped
1/2 cup fresh parsley, chopped
1 tablespoon fresh basil or 1 teaspoon dried
1/2 teaspoon white pepper
1/2 pound egg fettuccine
1/2 pound spinach fettuccine
2 tablespoons olive oil

Preparation

1
Melt butter in a large saucepan over medium heat. Add shallots and cook until soft but not brown, about 3 minutes.
2
Stir in vermouth and cook until reduced to 1 tablespoon, about 3 minutes. Add cream and cook at a rolling boil until thickened, about 6 minutes, stirring frequently.
3
Add artichokes, salmon, tomato, parsley, basil and white pepper. Cook until heated through, about 5 minutes.
4
Meanwhile, cook pasta according to package directions. Drain well and toss with olive oil.
5
Divide pasta among individual serving dishes, spoon sauce over and serve immediately.

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