Seafood Steward's

Smoked Salmon Fettuccine (serves 4)

Ingredients

1 pound smoked salmon* with skin & bone removed (break into bite-sized pieces), 1 to 1.5 pounds spinach fettuccine, 1/2-up shallots (thinly sliced), 3/4-cup white vermouth, 2 to 3 Tablespoons unsalted butter or olive oil, 2-large garlic cloves, finely minced, 3-roma tomatoes (chopped), 1&1/2 cups light cream (half&half), 1/3-cup parsley (chopped), 1/2-cup Swiss cheese (shredded for garnish), salt & pepper to taste.

* as smoked salmon can greatly vary in quality, it is best to purchase a premium grade of salmon, such as Norwegian or Chinook 

Directions:

This dish can be prepared very quickly.  for the best results, have all ingredients ready and close at hand...

Cook pasta al dente and drain.  Then return to pan and toss with 1/2 tablespoon of olive oil.  Cover and set aside.

Melt butter in a large saute pan over medium heat.  Add shallots, garlic and parsley and cook until shallots are translucent and tender.  Stir often to avoid browning.  Increase heat to high, then add vermouth.  Stir often and cook until mixtures reduces to about 1/4-cup. 

 Add light cream, cooking until liquid starts to thicken.  Add tomatoes and smoked salmon, cooking only as long as it takes to heat salmon through - approximately one to 1.5 minutes.  In a large bowl, combine cooked pasta with the smoked salmon mixture and toss gently.  Divide into four equal portions.  Top with shredded Swiss cheese and serve immediately. 

Caesar salad, Italian ciccabata bread and a "buttery" chardonnay make great acompaniments.   Enjoy! 

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