Fettuccini with Smoked Salmon, Cremini Mushrooms and Chives

Fettuccini with Smoked Salmon, Cremini Mushrooms and Chives

This Fettuccini with Smoked Salmon, Cremini Mushrooms and Chives is one mouth-watering pasta your family will love! Serve with Garlic bread.


1 pound fettuccine, cook al dente, drain and set aside
½ cup butter plus 1 tablespoon
4 cloves garlic, minced
1 cup cremini mushrooms, sliced
4 cups heavy whipping cream
1 (6-to 7-ounce) can smoked salmon,
drained or fresh smoked salmon
¼ cup fresh chives, minced
salt and freshly ground black pepper
1 tablespoon fresh flat-leaf parsley, minced
¼ cup fresh Parmesan cheese, grated


In a small saucepan, melt 1 tablespoon butter over medium heat. Add the garlic and mushrooms and sauté until soft. Set aside.

Combine the cream and ½-cup butter in a medium saucepan. Cook and stir over medium heat until thick and glossy.

Add salmon, chives, garlic, and mushrooms. Season to taste with salt and pepper. Stir gently for about 1 minute.

Transfer fettuccine to a warm serving platter. Pour sauce over and toss just to blend.

Garnish with parsley and Parmesan cheese and serve.

Makes 4 servings

Turn a baguette into a real treat with good extra-virgin olive oil and a fresh garlic rub down!

Cut baguette diagonally to create long slices. Brush each piece liberally with extra virgin olive oil, coating both sides. Toast in a pan as you would cook French toast, carefully browning both sides. Rub one side of toasted bread with a fresh whole clove of garlic. Serve immediately.

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