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FETTUCINE NATASHA

FETTUCINE NATASHA

There’s nothing simple about fettuccine Natasha, and not because it’s an arduous dish to prepare.  Au contraire. It can’t be labeled simple because it is decadence personified.  We’re all trying to circumvent carbs, eat healthy and shed unwanted pounds, not to mention unclog the arteries.  But there are times when debauchery calls and this pasta dish is exactly that.

Sorry kids, don’t even think of replacing the butter, otherwise don’t trifle making this.   To make you feel better, accompany with a refreshing green salad and a crisp Pinot Grigio.  It’s a glorified Alfredo, and one should NEVER, EVER add cream to Alfredo.  The velvety consistency is derived from the butter, parmesan cheese and the starchy water from the pasta.

The participants are smoked salmon, vodka and capers.  Although it may sound a smidge revolutionary, they’re in complete harmony.

If you have to skip eating for two days and run on the treadmill for one hour instead of half, it’s totally worth it, especially if you are going to wow someone cooking for them.  Make just enough to consume with your date, because reheated the next day it’s a greasy mess.

Oh, and use smoked salmon. The flavor characteristic of the smoked fish can’t be substituted with fresh.  That’s another dish altogether.   Eat sparingly – it’s rich.

 

4 TBSP unsalted butter

1 clove of garlic – minced through a garlic press

1 shallot – chopped finely

¼ cup vodka

½ LB of smoked salmon – chopped

1 TSP of fresh chopped dill

Lemon wedges

1 LB of fettuccine

½ cup of fresh shredded Parmigiano Reggiano

1 heaped TBSP of capers – drained

 

Heat up the water and cook the fettuccini to al dente.  Reserve about 1 cup of the pasta water.

Meanwhile, in a skillet heat up the butter, sauté the shallot and the garlic for about 1-2 minutes. Add the chopped smoked salmon and sauté for another minute.  Incorporate the vodka and reduce by half.  Add the dill, some fresh cracked pepper, kosher salt and capers (easy with the salt as the capers and parmesan are already salty).

Remove from the heat. Add the drained pasta to the sauce. Toss to coast, adding some of the pasta water to emulsify.  Final step, add the parmegiano and incorporate well.

Serve immediately with some more parmesan and lemon wedges.

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