Smoked Salmon Fettuccine


500g packet of fettuccine (or whatever pasta you like)
1/4 cup pine nuts
2 tablespoons olive oil
1/3 cup chopped shallots (can substitute onions)
2 cloves garlic, finely diced
1/3 cup dry white wine 
1/4 cup cream
1 tablespoon lemon juice
1 tablespoon lemon zest 
2 tablespoons chopped fresh Italian parsley
300g smoked salmon, cut into bite sized pieces
Sea salt and fresh ground black pepper
1. Heat to boiling a large pot with at least 3/4 of water in it. While the water is heating, brown the pine nuts. Put the pine nuts in a single layer in a large frypan. Heat on low-medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside.
2. Once the water is boiling, salt it generously and add the pasta to the pot. Leave uncovered, on high heat and let cook with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm).
3. While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium heat. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice and lemon zest. Increase the heat and let boil down by half. If you want a slightly creamy sauce, add the cream and let boil a minute more.
The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it off the heat.
4. Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked salmon, toasted pine nuts (not all) and parsley. Season with freshly ground black pepper and sprinkle remaining pine nuts on top.
Tip: If you don’t have white wine, you can substitute with 1 tablespoon of pasta cooking water and a tablespoon of lemon juice.



Mr McDonald’s Remark: “This dish is fresh and delicious. I don’t usually like smoked salmon, but paired with the lemon, it just sings!”


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