FETTUCCINE GRETA GARBO

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Fettuccine Greta Garbo image

I have no idea where the name came from, but the recipe is from The Fiddlehead Cookbook; recipes from Alaska's most celebrated restaurant (located in Juneau). This recipe will serve 6 as a main course or 12 as an appetizer.

Provided by Galley Wench

Categories     < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

16 ounces fettuccine
6 tablespoons butter
4 teaspoons minced garlic (4 large cloves)
9 ounces alaska-style smoked salmon (bones and skin removed)
1 1/2 cups heavy cream
1 cup freshly grated parmesan cheese
1 1/2 cups chopped green onions (1 large bunch)

Steps:

  • Bring large pot of water to boil over high heat.
  • When water is boiling, drop in pasta and boil until al dente.
  • Drain and set aside.
  • In a large pot over medium-high heat, heat butter and garlic.
  • Stir and cook until butter has melted and garlic is aromatic.
  • Add cooked pasta and smoked salmon.
  • Using a fork or pasta tongs, stir until pasta and salmon are hot and well mixed.
  • Add heavy cream.
  • Cook, stirring frequently, until cream begins to thicken.
  • Stir in Parmesan cheese and green onions.
  • Transfer to serving dish and serve at once, with additional cheese if you like.

Nutrition Facts : Calories 734.4, Fat 43.7, SaturatedFat 25.2, Cholesterol 200.9, Sodium 753.1, Carbohydrate 59, Fiber 3.2, Sugar 2.2, Protein 27.3

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