Friday, April 10, 2009

Smoked Salmon Fettuccini

Alaskans love salmon.  Smoked, canned, raw, or cured, we just can't get enough of this flavorful and healthy sea dweller.  A budget friendly alternative to fresh filets are smoked salmon pieces, usually stocked along with the lox and typically priced at half the cost (per lb.) as their traditionally sliced counterparts - and - added bonus - save time!  Smoked salmon linguine with sundried tomatoes and artichokes in a garlic parmesan broth leave my cravings satisfied and my wallet sighing with relief.  

Serves: 4
Active Time: 20 min
Cooking Time: 20 min


1/2 lb smoked salmon pieces
3-4 artichoke hearts (rinsed if from a jar)
1/4 cup sundried tomatoes
2 shallots
3 cloves garlic
1/2 cup white wine
1/2 cup grated parmesan cheese
pinch of red pepper flakes

3/4 lb whole wheat fettuccini


Boil the pasta water and add pasta. Dried whole wheat pasta takes longer so its good to get this going early.

Heat olive oil in a medium pan. Add finely chopped shallots and garlic and saute until translucent. Add the chopped artichoke hearts, sundried tomatoes, pepper flakes, and white wine. Bring to a gentle simmer. Add the salmon and cook until it just starts to turn opaque, toss with the pasta and grated cheese until evenly coated. A few red pepper flakes look nice on top as a garnish with freshly grated cheese. 

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