Inspired by my favorite local Italian restaurant's secret recipe. After some trial and error, I think I have it. Creamy Alfredo sauce and salmon complement each other well. Spinach adds great color.
Ingredients
- ounces dry fettuccine pasta: 8 piece
- butter: 0.25 cup
- milk: 1 cup
- all-purpose flour: 1 Tbsp
- freshly grated Parmesan cheese: 1 cup
- smoked salmon: 0.5 pound (chopped)
- fresh spinach: 1 cup (chopped)
- capers: 2 Tbsp
- sun-dried tomatoes: 0.25 cup (chopped)
- fresh oregano: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook for 11 to 13 minutes or until al dente; drain.
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In a medium saucepan over medium heat, melt the butter, and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
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Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through. Serve over the cooked pasta.
