Fettuccini with Smoked Salmon

By Mike_67

Ingredients

• 16 ounces fettuccini
• 12 ounces bottled clam juice
• 1/2 cup white wine
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 medium onion, minced
• 1 red bell pepper, minced
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 tablespoon fresh rosemary
• 1/4 cup flour
• 3/4 cup Half-and-Half cream
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 tablespoon lemon or lime juice
• 1/4 cup parsley, chopped
• 12 ounces smoked salmon, sliced

Preparation

Step 1

Cook fettuccini according to package directions.

Meanwhile, bring clam juice, white wine and herbs to a boil in a small saucepan; reduce heat and simmer for 15 minutes. Set aside.

In 3-quart saucepan, combine olive oil, garlic, onion, bell pepper; cook over medium heat until onion and pepper are done. Mix flour with a small amount of white wine and stir into vegetable mixture. Stir in the cream and clam juice mixture. Continue cooking, stirring constantly, about 10 minutes or until sauce thickens. Mixture should be the consistency of medium white sauce.

Add salt, pepper, lemon juice, parsley and salmon. Continue cooking 2 to 3 minutes until heated through. Serve over hot pasta.