Chef Nick Pellegrino's Fettuccine w/Salmon Dill Cream - WSMV News 4

Chef Nick Pellegrino's Fettuccine w/Salmon Dill Cream

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Serves 4-6

12 ounces fettuccine pasta

3 tablespoons unsalted butter

3 medium shallots, finely diced

¼ pound cooked or smoked salmon

3 cups heavy cream

3 tablespoons chopped fresh dill

Salt and pepper to taste

Bring a large stockpot of salted water to boiling. Add pasta and cook 12 minutes till al dente. While pasta is boiling, melt butter in a medium-to-large sauce pan over moderate heat. Add the shallots and sauté till tender. Add the salmon and sauté another 2 -3 minutes till salmon is heated through. Empty pan reserving the shallot salmon mixture. Add heavy cream to pan and boil over high heat for 15-20 minutes to reduce and thicken till it can coat the back of a spoon. Add the salmon mixture and fresh dill. Add cooked fettuccine to sauce. Season with salt and pepper and serve immediately. Garnish with more fresh dill.


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