Fettuccine with Smoked Salmon, Vodka & Dill
Yield
6 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 1 ½ | cups |
whipped cream
|
|
| 2 | tablespoons |
vodka
optional |
|
| 8 | ounces |
smoked salmon
diced |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
dill weed
fresh, chopped |
|
| ¾ | pound |
pasta, fettuccine
|
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 355 | ml |
whipped cream
|
|
| 3E+1 | ml |
vodka
optional |
|
| 231.2 | ml/g |
smoked salmon
diced |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 3E+1 | ml |
dill weed
fresh, chopped |
|
| 340.2 | g |
pasta, fettuccine
|
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
Melt butter gently in a large deep skillet.
Add cream. Bring to aboil.
Add vodka.
Reduce heat and cook on low 3 to 4 minutes until slightly thickened.
Add smoked salmon, salt, pepper and dill.
Remove from heat.
Cook fettuccine in a large pot of boiling salted water until tender.
Drain noodles well.
Reheat sauce. Place drained noodles in the pan with the hot sauce.
Toss gently over low heat until sauce coats noodles and is thick and creamy.
Sprinkle with cheese if desired.
Taste and adjust seasoning if necessary
