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Fettuccine with Smoked Salmon

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Serves: 4
225g / 8 oz dried fettuccine
1 tsp olive oil
1 garlic clove, finely chopped
55g / 2 oz smoked salmon, cut into thin strips
55g / 2 oz watercress leaves, plus extra to garnish
salt and pepper

Bring a large saucepan of lightly salted water to the boil over a medium heat. Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite.

Meanwhile, heat the olive oil in a large non stick frying pan. Add the garlic and cook over a low heat, stirring constantly, for 30 seconds. Add the salmon and watercress, season with pepper and cook for a further 30 seconds, or until the watercress has wilted.

Drain the cooked pasta and return to the saucepan. Mix the salmon and watercress with the pasta. Toss the mixture thoroughly using 2 large forks. Divide between 4 large serving plates and garnish with extra watercress leaves. Serve immediately.

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