Fettuccine with Salmon and Lemon Sauce

Cook Time 20 minutes

Servings 2

Ingredients

1pkt San Remo Traditional Egg Fettuccine (500g)
150g fresh salmon (skin off), sliced thinly
50g butter
150g cream
2 lemon, zested & juiced
½ bunch of flat leaf parsley, chopped
30ml whisky
Salt and pepper

Adam Swanson cooks a delicious pasta dish using fettuccine and salmon.

Method

Cook pasta as per packet directions. In a large pan, heat butter on medium heat until it starts to melt. Add lemon zest and cook for a couple minutes, stirring occasionally. Pour whisky into pan and cook for a further 2 mins.
Reduce heat and add cream to the pan. Bring sauce to a simmer and add salmon. Turn off the heat and place a lid on top of the pan.
Strain pasta and add to the pan. Stir in parsley and add some lemon juice to taste.
Serve with extra cracked pepper.

You can watch the full recipe here: https://everydaygourmet.tv/videos/59