salmon fettachini alfredo

salmon with pasta in an alfredo sauce




1 cup grated parmasean cheese 1 cup grated gruyerre cheese 1 cup whipping cream 1 garlic clove 2 cups of cooked salmon (broiled or poached in pieces) salt and pepper to taste 1 lb fresh fettachini noodles 1 stick of sweet butter (½cup)

Nutritional information

No nutrition information available


Using a double boiler pot, melt a stick of butter in the top pot. Make sure the water in the pot underneath is at a low to medium boil. Add the grated gruyerre cheese and mix until melted. Then add the grated parmesan cheese and mix until melted. (note: the cheeses will be not completely melted). Slowly add a cup of whipping cream while mixing. Then sauce will become creamier. Add a clove of crushed garlic and a little freshly grinded sea salt and pepper. Cover pot and let it simmer on the lowest flame. Cook the fresh fettachini noodles until almost soft. Drain the noodles and put into a large pasta bowl. Pour the sauce over the pasta and add the fresh salmon pieces and toss. Serve immeadiately.