Fettuccine Delizia Di Salmone

Fettuccine Delizia Di Salmone
Fiona O’loughlin’s

Fettuccine Delizia Di Salmone

Fettuccine Salmon in Wine Cream with Cherry Tomatoes
Preparation Time: 5 minutes
Cooking Time:10 mintues
Serves: 4

400g Barilla Fettuccine
1 tablespoon of butter
1 small onion
2 cloves garlic
300g salmon fillet, skin and all bones removed
juice 1/2 lemon
12 cherry tomatoes, halved
1/2 cup cream
1/2 cup champagne or white wine
Salt and pepper
1 bunch asparagus, trimmed and blanched, for serving

1. Bring a large pot of salted water to the boil and cook Barilla Fettuccine for 7 minutes or until al dente - do not overcook.

2. While the pasta is cooking, heat the butter in a large frying pan and sauté the onion and garlic until just soft. Add the salmon with the lemon juice and cook on a medium heat for 2 minutes each side. Remove the salmon from the pan.

3. Add the cherry tomatoes to the pan and cook for 1 minute. Add the cream and champagne, and bring to boil. Reduce the heat and simmer until the sauce thickens. While the sauce is cooking, break the salmon into bite size pieces.

4. Add salt and pepper to taste and return the salmon to the pan, allow to heat through. Drain the pasta and toss through the sauce. Serve accompanied with warmed asparagus.