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Fettuccini with Limoncello, Sockeye Salmon Sauce/Ragu by Maria Liberati

The third and final Italian inspired recipe by Maria Liberati is here. Fettuccini with Limoncello and Sockeye Salmon. Creative and amazing, enjoy!  

*½ lb Sockeye Salmon from Wild for Salmon

*4 tablespoons breadcrumbs

 *small handful finely chopped parsley

*1 carrot-chopped

*1 stalk celery-chopped

*1 onion-chopped

* salt and pepper to taste

*3 tablespoons olive oil

*4 tablespoons limoncello

*1 lb fettuccine (fresh or dried)

First boil a pot of water for fettuccine. When water comes to a rolling boil, place in fettuccine and cook according to package directions.  When you drain pasta, reserve 2 tablespoons of water for the sockeye salmon sauce.

Sockeye Salmon Sauce

Chop celery, carrots, onions, and set aside. Place olive oil in sauté pan and heat for 2 minutes on low heat, then place in chopped carrots, celery and onions. Sauté for 2 minutes, then add in limoncello and cook to a reduction for approximately 5 minutes. Add in flaked salmon and stir. When sauce begins to thicken add in half of chopped parsley, stir, then add in 2 tablespoons of pasta water and let liquid reduce for 10 minutes. Remove from heat. Keep warm.

Breadcrumb Topping

In bowl place together bread crumbs, remaining chopped fresh parsley and pinch of pepper and salt to taste. Place 1 tablespoon of olive oil in sauté pan, heat for 1 minute, toss in breadcrumb mixture, sauté till bread is toasted and golden brown. Remove from heat.

Drain fettuccine and place sockeye salmon sauce over low heat, place pasta in sauce and toss to coat pasta with sauce. Plate pasta, top with breadcrumb topping.

Garnish with fresh parsley.


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