Name: Fettucuini With Smoked Salmon & Goat Cheese (GF)
Yield: 4 servings
Ingredients: 1 tsp extra virgin olive oil, 100% first cold pressed, unrefined; 4 tbsp shallots, raw, chopped; ½ cup white wine; 1/4 clam juice; 1 cup red pepper, sweet, raw; ½ cup sour cream, low fat; 1 dash black pepper, ground; ½ lb fettuccini pasta, gluten free; ½ lb salmon, chinook, smoked, slivered; ½ oz goat cheese, soft; ¼ cup chives, raw

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Fettucuini With Smoked Salmon & Goat Cheese (GF)

June 8, 2016

by EIR

Category Recipes

Persons

Serving Size

8 ounces

Ingredients

1 tsp extra virgin olive oil, 100% first cold pressed, unrefined
4 tbsp shallots, raw, chopped
½ cup white wine
1/4 clam juice
1 cup red pepper, sweet, raw
½ cup sour cream, low fat
1 dash black pepper, ground
½ lb fettuccini pasta, gluten free
½ lb salmon, chinook, smoked, slivered
½ oz goat cheese, soft
¼ cup chives, raw

Instructions

Preheat the oven to 400°.
Heat EVO in oven proof skillet, add shallots and thoroughly toss to ensure shallots are well coated.
Place in oven for 10 minutes or until the shallot is soft, stirring twice.
Add wine, clam juice, red pepper and bring to a boil.
Reduce heat to a simmer and cook for 15 minutes or until the pepper is softened, stirring occasionally.
Add sour cream and stir until smooth.
Season lightly with salt and freshly ground pepper.
Prepare fettuccine according to package directions.
Pour drained fettuccine into serving bowl, add sauce, and toss gently.
Scatter salmon, goat cheese, and chives over pasta and serve immediately.