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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I have no idea where the name came from, but the recipe is from The Fiddlehead Cookbook; recipes from Alaska's most celebrated restaurant (located in Juneau). This recipe will serve 6 as a main course or 12 as an appetizer. Ingredients:
16 ounces fettuccine |
6 tablespoons butter |
4 teaspoons minced garlic (4 large cloves) |
1 1/2 cups heavy cream |
1 cup freshly grated parmesan cheese |
1 1/2 cups chopped green onions (1 large bunch) |
Directions:
1. Bring large pot of water to boil over high heat.
2. When water is boiling, drop in pasta and boil until al dente.
3. Drain and set aside.
4. In a large pot over medium-high heat, heat butter and garlic.
5. Stir and cook until butter has melted and garlic is aromatic.
6. Add cooked pasta and smoked salmon.
7. Using a fork or pasta tongs, stir until pasta and salmon are hot and well mixed.
8. Add heavy cream.
9. Cook, stirring frequently, until cream begins to thicken.
10. Stir in Parmesan cheese and green onions.
11. Transfer to serving dish and serve at once, with additional cheese if you like.
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