Frank's Recipes! Fettuccine with Smoked Salmon Gidleigh Park

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Fettuccine with Smoked Salmon Gidleigh Park

1 lb fettuccine
7 quarts water
2 tablespoon salt
1 tablespoon olive oil
2 tablespoon unsalted butter

SAUCE
1/2 stick (1/4 cup) unsalted butter
3 oz smoked salmon, julienned
3/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese
freshly grated nutmeg to taste
pepper to taste

Bring 7 quarts water to a boil, add 2 tablespoon salt, 1 tablespoon olive oil, and the fettuccine, and cook the fettuccine for 1 to 2 minutes, or until it is al dente. Drain the fettucine, transfer to a heated shallow bowl, and toss it with 2 tablespoon unsalted butter, cut into bits and softened.

SAUCE
While the fettuccine is cooking, in a saucepan melt 1/2 stick (1/4 cup) unsalted butter over moderate heat, add smoked salmon and heavy cream, and bring the liquid to a boil, stirring. Remove the pan from the heat, add Parmesan cheese, nutmeg and pepper, to taste, and stir the mixture until the cheese is melted. Pour the sauce over the fettuccine, toss the mixture, and divide it among heated plates.

Serves 4 to 6.