Smoked Salmon & Artichoke Fettuccine
By: Taylor Davies
Published: Tuesday, December 8, 2009 - 10:12pm

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.

About


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