Fettuccine with Smoked Salmon, Goat Ch..

Cooking Instructions

1. Preheat the oven to 400 degrees F. Heat the oil in a nonreactive ovenproof skillet and add the shallot. Toss thoroughly and place in the oven for 10 minutes or until the shallot is soft. Stir once or twice during this time.

2. Using potholders on the hot skillet handles, add the wine, fish stock and red pepper and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes or until the pepper has softened, stirring occasionally. Add the sour cream and stir until smooth. Season lightly with salt and freshly ground pepper.

3. Have a large pot of lightly salted boiling water ready and add the fettuccine 7 to 9 minutes before serving. Cook as directed on page 451 [see below].

4. Pour the drained fettuccine into a serving bowl, add the sauce and toss gently. Strew the salmon over the pasta, then follow with the goat cheese and chives. Serve immediately while the sauce is still hot.

Wine Pairing(s)

Chateau Brassac Bordeaux Superieur

Sierra Cantabria Rioja

Grove Street Pinot Noir

Fattoria il Gambero Alborada

Muga Blanco

Ridge Vineyards 'Sonoma Station' Zinfandel

J J Christoffel Riesling Auslese "Erdener Treppchen"

Theodor Nicholas 'Piesporter Michelsberg' Mosel-Saar-Ruwer

Rombauer Zinfandel

Annie's Lane Chardonnay