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    Fettuccine with Asparagus and Smoked Salmon

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    Pixicook editorial team

    An elegant yet simple pasta dish featuring fettuccine, asparagus, and smoked salmon in a creamy sauce.

    Ingredients for Fettuccine with Asparagus and Smoked Salmon

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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Asparagus, washed, ends trimmed, and cut into bite-sized pieces

    0 oz

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Butter

    tablespoons

    Substitute chevron-down

    Shallots, minced

    0 oz

    Substitute chevron-down

    Heavy Cream

    0.25 fluid ounces

    Substitute chevron-down

    Smoked Salmon, sliced into ribbons

    0 oz

    Substitute chevron-down

    Black Pepper

    to taste

    Substitute chevron-down

    Lemon Juice

    tablespoons

    Substitute chevron-down

    Fettuccine Pasta, fresh

    0 oz

    Substitute chevron-down

    Dill, chopped

    0 oz

    Substitute chevron-down

    How to Make Fettuccine with Asparagus and Smoked Salmon

    1. Prepare Asparagus and Pasta Water

    Wash asparagus, trim off tough ends, peel stalks lightly if needed, and cut into bite-sized pieces. Fill a large pot with water, season with salt, and bring to a boil for the pasta.

    2. Cook Shallots in Butter

    Heat butter in a skillet over medium heat until melted and bubbling, then add minced shallots and cook until soft, making sure they do not brown.

    3. Simmer Heavy Cream

    Add heavy cream to the skillet with shallots, bring to a simmer, and cook for approximately 5 minutes until the cream thickens slightly.

    4. Add Smoked Salmon to Cream

    Slice smoked salmon into ribbons and add to the thickened cream along with a grind of black pepper and lemon juice, combining gently.

    5. Cook Fettuccine and Asparagus

    Cook fettuccine in boiling salted water until al dente, about 2-3 minutes after the water returns to a boil. Steam asparagus until just tender, about 3 minutes.

    6. Combine Sauce, Asparagus, and Pasta

    Drain pasta and add to a large serving bowl along with the cream and salmon sauce and steamed asparagus. Toss to coat the pasta evenly.

    7. Garnish with Fresh Dill

    Sprinkle chopped fresh dill over the dish before serving to enhance the flavors and add a touch of freshness.

    Pitfalls and tips

    Choose High-Quality Ingredients

    Opt for fresh, quality fettuccine and wild-caught smoked salmon for better texture and flavor.

    Proper Pasta Cooking Technique

    Salt the water generously, reserve pasta water for sauce, and aim for al dente pasta to avoid mushiness.

    Enhance the Sauce

    Use a splash of white wine or lemon juice for acidity, and combine cream with pasta water for a silky texture.

    Presentation and Finishing Touches

    Garnish with fresh dill or chives, freshly grated Parmesan or Pecorino Romano, and a drizzle of high-quality extra virgin olive oil.

    Layering Flavors with Aromatics

    Sauté onions or shallots until golden, and add garlic without burning it for a sweet and pungent base.


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