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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I adapted this recipe from Ironstone Vineyards in Murphys, CA. It's pretty simple, which I like, and it is a crowd pleaser. Ingredients:
4 tablespoons butter |
1 large leek, thinly sliced |
2 shallots, thinly sliced |
1 pint heavy cream |
1/2 cup freshly grated romano cheese |
1/4 cup chardonnay wine |
4 -8 ounces smoked salmon |
1 lb fettuccine pasta |
Directions:
1. Melt butter in large saute pan.
2. add leeks and shallots and saute (do not brown).
3. add chardonnay wine and let cook down a little.
4. add heavy cream and and heat to medium.
5. add romano cheese.
6. when well blended, add smoked salmon.
7. let simmer on low while stirring occasionally.
8. meanwhile boil fettucini in large pot for about 10 minutes.
9. combine cream mixture and pasta in large pasta bowl and serve.
10. Asparagas makes a great sidedish with this recipe.
11. Serve with Chardonnay Wine as beverage.
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