Smoked Salmon & Artichoke Fettuccine

Ingredients

2 tablespoons butter

2 tablespoons shallot, minced

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

2 tablespoons olive oil

Melt butter in a large saucepan over medium heat. Add shallots and cook until soft but not brown, about 3 minutes.

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.

Add artichokes, salmon, tomato, parsley, basil and white pepper. Cook until heated through, about 5 minutes.

Meanwhile, cook pasta according to package directions. Drain well and toss with olive oil.

Divide pasta among individual serving dishes, spoon sauce over and serve immediately.

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

4 to 6

Tuesday, December 8, 2009 - 10:12pm