PUBLISHED: 4:23 PM on Wednesday, October 17, 2007
Recipe of the WEEK: Alaska Smoked Salmon Fettuccini Jardinière
8 oz. dried egg fettuccini

4 oz. asparagus (about 1-½ cups), trimmed and cut into1- to 2-inch pieces

2 oz. sliced mushrooms (about 1 cup)

2 T. butter

1 tsp. minced garlic

1 c. half-and-half

1 c. shredded Asiago or Parmesan cheese

¼ c. chicken broth

6 to 8 oz. Alaska smoked salmon, chunked

Cook pasta in a pot of boiling salted water according to package directions, adding asparagus during the last 3 minutes of cooking time and mushrooms during the last 2 minutes; drain.

While pasta is cooking, melt butter in a large pan. Add garlic; cook and stir 1 minute over medium heat. Reduce heat to low. Stir in half-and-half and cheese until melted. Stir in broth and Alaska Smoked Salmon; heat through. Season to taste with salt and red pepper flakes, if desired. Pour sauce over pasta to serve. Serves 4.

courtesy of the Alaska Seafood Marketing Institute

Coming Soon to Chez Alaska Cooking School

Real Food, Real Fast ~ October 23 at 6:30

Make Pasta From Scratch & Add 2 Sauces ~ October 27 Two hour class, $69

Gingerbread Houses ~ November 24

Holiday Cooking 101 ~ November 3Two classes. Be sure to sign up early as class size is limited.See our website for details.