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Name: Fettucine with Smoked Salmon, Leeks and Cream
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 lb spinach fettucine; 1/4 c White wine; 2 ts capers Drained; 2/3 c Half and half cream or whipping; White pepper to taste; 3 tb olive oil; 1 Clove garlic minced finely; 2 ts Coarse-grained mustard; 1 ts Lemon juice; 2 Leeks (white part only); 150 g smoked salmon

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INGREDIENTS

1/2 lb spinach fettucine
1/4 c White wine
2 ts capers ; Drained
2/3 c Half and half cream ; or whipping
White pepper ; to taste
3 tb olive oil
1 Clove garlic ; minced finely
2 ts Coarse-grained mustard
1 ts Lemon juice
2 Leeks ; (white part only)
150 g smoked salmon

Servings

INSTRUCTIONS

I made this pasta last night, I dont make it often because it is definitely not low-fat. We had this dish at the Bimini Boatyard restaurant in Ft.Lauderdale and this was my attempt at duplicating it. Heat the olive oil in a large saute pan, saute the leeks and garlic until softened but not browned. Add the lemon juice and wine, cook until liquid is reduced by about half. Stir in mustard, then add the cream, simmer until thickened. Add salmon, capers, pepper and heat gently just until salmon loses some transparency. Toss with hot cooked pasta, serves two. We had it with a Sauvignon Blanc from J&F Lurton, Domaine des Salices. Posted to FOODWINE Digest 05 Feb 97 by Leslie Duncan on Feb 5, 1997.

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Fettucine with Smoked Salmon, Leeks and Cream

1/2 lb spinach fettucine
1/4 c White wine
2 ts capers Drained
2/3 c Half and half cream or whipping
 White pepper to taste
3 tb olive oil
1 Clove garlic minced finely
2 ts Coarse-grained mustard
1 ts Lemon juice
2 Leeks (white part only)
150 g smoked salmon

I made this pasta last night, I dont make it often because it is  definitely not low-fat. We had this dish at the Bimini Boatyard restaurant  in Ft.Lauderdale and this was my attempt at duplicating it.    Heat the olive oil in a large saute pan, saute the leeks and garlic until  softened but not browned. Add the lemon juice and wine, cook until liquid  is reduced by about half. Stir in mustard, then add the cream, simmer until  thickened. Add salmon, capers, pepper and heat gently just until salmon  loses some transparency.    Toss with hot cooked pasta, serves two.    We had it with a Sauvignon Blanc from J&F Lurton, Domaine des Salices.    Posted to FOODWINE Digest 05 Feb 97 by Leslie Duncan <duncan@VIANET.ON.CA>  on Feb 5, 1997.

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Nutrition

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Serving Size: 1 Serving (767g)
Recipe Makes: 1

Calories: 1600
Calories from Fat: 464 (29%)

Amt Per Serving		% DV

	Total Fat 51.5g	69 %
	Saturated Fat 18g	90 %
	Monounsaturated Fat 20.5g
	Polyunsanturated Fat 8.4g
Cholesterol 455.7mg		140 %
Sodium 523.7mg		18 %
Potassium 2630.8mg		69 %
Total Carbohydrate 160.1g		47 %
	Dietary Fiber 3.9g	15 %
	Sugars, other 156.2g
Protein 124.4g		178 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1600

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REVIEWS

dhein

I made some changes to this recipe and it was absolutely delicious. A combination of olive oil and butter to saute the leeks and the garlic. I used 2 cloves of garlic not 1. 1/2 teaspoon of minced chilli. Rosé wine instead of white wine (I live in France!). 1 tablespoon of grated lime rind (instead of the lemon juice). Black pepper not white. Adjust the recipe to your taste, and if necessary add 1/2 teaspoon of sugar at the end. I used fresh egg fettucine. I did not use capers. Bon appétit!!

14y