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Add a photoServings: 4
Ingredients
- 500 gm Fettuccine
- 20 gm butter
- 1 Tbsp. extra virgin olive oil
- 2 clv garlic, crushed
- 150 gm smoked salmon, sliced
- 4 x spring onions
- 1 x red capsicum
- 200 gm mushrooms
- 1/2 c. pinenuts
- 2 x tomatoes
- 1/2 c. white wine
- 2 tsp tomato paste
- 3/4 c. cream
- 1 x egg yolks
- 1 tsp chives, minced salt, pepper
Directions
- Cook pasta in boiling salted water till tender. Drain well.
- Dice onion, capsicum, tomatoes. Slice mushrooms, spring onions. Cut salmon into julienne.
- Heat butter and oil in a pan, add in garlic, salmon, spring onions, capsicum, and sliced mushrooms and saute/fry for 3 min.
- Add in white wine, diced tomato, tomato paste and toasted pinenuts, and cook for 3 min stirring constantly till mushrooms are tender and liquid is reduced. Stir in cream and bring to the boil, simmer 2 min to reduce slightly. Remove from heat and stir in egg yolk to slightly thicken. Add in herbs and season.
- Pour sauce over pasta and finish with grated parmasan cheese.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 4 servings | |
| Calories 832 | |
| Calories from Fat 280 | 34% |
| Total Fat 32.19g | 40% |
| Saturated Fat 10.61g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 106mg | 4% |
| Potassium 873mg | 25% |
| Total Carbs 102.22g | 27% |
| Dietary Fiber 5.8g | 19% |
| Sugars 6.34g | 4% |
| Protein 29.23g | 47% |
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