Salmon and Dill Fettuccine |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I love this recipe! When ever we have fish we always have left overs so I just threw this together and now I make it always. Ingredients:
1 lb cooked salmon |
1 lb mushroom, sliced |
3 tablespoons capers |
6 tablespoons garlic, minced |
1 quart cream |
4 tablespoons butter |
2 teaspoons crushed red pepper flakes |
fresh dill |
salt and pepper |
1 lb fettuccine or 1 lb linguine |
Directions:
1. In a large sauce pan bring to low boil cream and butter.
2. Add 3 T Garlic, 4 T fresh dill and Salt and pepper to taste.
3. Continue to let cook over low heat and in a large frying pan saute' mushrooms with a little butter, add the garlic, crushed red pepper, 4 T dill, capers and left over or cooked salmon.
4. Saute' all together until cooked well.
5. Add to cream sauce.
6. Boil the pasta and add sauce and salmon to the pasta.
7. I like to use left over salmon that has been BBQ'ed the night before.
8. Your choice.
9. Enjoy!
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