Fettuccine with Smoked Salmon

This recipe comes from my dear dad, Steve. He says that this serves 6 which I think is generous. I'd say 4 if you have lots of salad and bread to go with. It goes great with french bread and is a regular Friday night dinner at home.


3 Tbsp butter
4 green onions, chopped
1 clove garlic minced
8 oz smoked salmon diced
1/2 cup to 1 cup whipping cream (Dad uses blend)
1/2 cup butter cut into small cubes
2 Tbsp chives (or tips of green onions if out)
3/4 cup parmesan cheese
1 1/2 lb fresh fettuccine (I have no idea how you measure that. I eyeball it which usually means I have too much or too little pasta. And I use gluten free.)
Freshly ground pepper to taste

Melt 3 Tbsp butter in skillet and cook the onions and garlic until soft but not brown. This takes about 2 minutes. Add the salmon and cook for 2 minutes. Add the cream and heat over low heat for a few minutes. Set aside. (Reheat before adding to pasta).

Meanwhile, place  small butter cubes in bottom of large serving dish. Prepare cheese and chives and set aside.

Cook pasta in boiling salted water. Drain well. Reheat your sauce over low heat.

Place hot pasta over butter cubes in serving dish and pour hot sauce over. Sprinkle with the cheese and chives; toss well to coat the pasta and melted butter. Season with pepper and enjoy!

Sidebar: My mother has this ridiculous way of saying parmesan cheese where she pronounces it "parm-ee-see-an." She's done it for so long just to bug me that I've started to say it too without noticing. Thanks Mom for making me a little bit weirder.