From Sandi's Recipe File - Creamy Salmon and Fettuccine

Presents

"Creamy Salmon and Fettuccine"

Recipe Source:
November 1999 Issue
Reader's Digest

Serving Size: Makes 4 servings

Amount Ingredient

8 ounces fettuccine

2 tablespoons unsalted butter or margarine

2 scallions, including tops, thinly sliced

10 ounce package frozen cut asparagus, thawed and drained

15 1/2 ounce can salmon, drained and flaked

1 tablespoon drained capers, finely chopped

1/8 teaspoon black pepper

1 cup heavy cream or half and half

Preparation Instructions:

Cook the fettuccine according to package directions. Meanwhile, melt the butter in a deep 12 inch skillet over moderate heat. Add the scallions and asparagus, cover, and cook for 5 minutes. Stir the salmon, capers, pepper, and cream into the skillet and cook, uncovered, for 5 minutes, stirring occasionally. Drain the fettuccine, add to the salmon mixture in the skillet, and toss just to coat. Serves 4.

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