8ozFettuccine Noodles(½ lb or 2 cups of dry pasta)
¾poundCooked Salmon (Boneless, skinless)or about 2 cups cooked and flaked
2tablespoonButtersalted is fine
1cupHeavy Cream30-36% M.F.
3clovesGarlic, minced
½cupFish or Chicken Broth
¼cupLemon Juice
5ozShredded Parmesan CheeseApprox. ⅔ cup
1tablespoonAll-Purpose Flour
2tablespoonCapers
2tablespoonParsley, finely chopped
Salt and Pepper to taste
Instructions
Bring a large pot of water to a boil, salt generously and cook fettuccine noodles as per package instructions. Drain and set aside.
Meanwhile, make the sauce. Melt butter in a heavy saucepan and add minced garlic. Cook, stirring occasionally for about 30 seconds until garlic is fragrant and translucent.
Add cream, chicken broth, and lemon juice and stir to combine. Heat until sauce begins to steam, do not let it come to a boil.
In a separate bowl, combine shredded parmesan cheese with flour. Add cheese mixture to saucepan, and stir frequently until cheese is melted and sauce thickens. Season to taste with fresh black pepper and a pinch of salt to taste.
Add flaked salmon and capers and stir to combine.
Stir in fettuccine, and serve, topped with fresh parsley.
Notes
If you are starting with raw salmon, preheat the oven before putting your pasta on. Brush salmon fillet with 2 teaspoons olive oil, sprinkle lightly with salt and pepper, and bake at 400º for 10 minutes. Remove from oven and use a fork to gently flake the salmon. Cooking the salmon takes about the same amount of time as boiling the noodles.