Fettucine Alfredo

1/4 to 1/3 pound butter
250 ml / 1 cup cream
1 cup Parmesan cheese
1 to 4 cloves garlic, chopped
freshly ground pepper
fresh fettucine noodles (about a 1 lb package)

Put on water to cook fettucine. At the same time start the sauce
below. Add fettucine when water is boils. Should be ready at the
same time as sauce.

Melt butter over low heat in a large saucepan (large enough to mix
up fettucine in). Add chopped garlic. When butter is all melted,
add cream. Add ground pepper to taste. Continue cooking on low
heat. Once mixture is _almost_ boiling, add parmesan cheese. This
should make the sauce _very_ creamy. If not, add more cheese.
Remove from heat.

Add drained fettucine noodles to the sauce and mix thoroughly.

Serve immediately with a Caesar salad and some fresh bread. Serves
2 very hungry people or 3 moderate portions.

Pasta with Sun-Dried Tomatoes and Sugar Snap Peas

From Paula Hamilton
1994

Ingredients

1 lb. sugar snap peas
1 lb. fresh fettuccine Pasta with Sun-Dried Tomatoes and Sugar Snap Peas
From Paula Hamilton
1994

Ingredients

1 lb. sugar snap peas
1 lb. fresh fettuccine
1 jar (4-oz.) marinated sun-dried tomatoes
1 tbsp. dried Italian herb seasoning or fine herbs
1 c. freshly grated Parmesan cheese
salt and freshly ground pepper

Directions

In a large pot of boiling salted water, cook the snap peas and the pasta together for 2 to 3 minutes, until both are tender but still firm. Remove from the heat and drain in a colander.

While snap peas and pasta are cooking, cut sun-dried tomato pieces in half. Place hot pasta and snap peas in a large serving bowl. Add the tomatoes and some of the oil in which they were marinated, if desired. Toss gently.

Sprinkle on the herbs and toss again. Serve immediately. Let each person add grated cheese, salt and pepper, as desired.

Makes 4 servings.

Paula Hamilton, The 5 in 10 Cookbook: 5 Ingredients in 10 Minutes or Less (Copyright 1993 by Hearst Books)

1 jar (4-oz.) marinated sun-dried tomatoes
1 tbsp. dried Italian herb seasoning or fine herbs
1 c. freshly grated Parmesan cheese
salt and freshly ground pepper

Directions

In a large pot of boiling salted water, cook the snap peas and the pasta together for 2 to 3 minutes, until both are tender but still firm. Remove from the heat and drain in a colander.

While snap peas and pasta are cooking, cut sun-dried tomato pieces in half. Place hot pasta and snap peas in a large serving bowl. Add the tomatoes and some of the oil in which they were marinated, if desired. Toss gently.

Sprinkle on the herbs and toss again. Serve immediately. Let each person add grated cheese, salt and pepper, as desired.

Makes 4 servings.

Paula Hamilton, The 5 in 10 Cookbook: 5 Ingredients in 10 Minutes or Less (Copyright 1993 by Hearst Books)

Curried Salmon on Dilled Fettucine Recipe

Ingredients:
1/2 cup white wine
1 tablespoon butter
Salt and freshly ground pepper, to taste
1 1/2 pound salmon fillet, skinned and cut in 4 pieces
1 cup finely chopped onions
1 cup sliced mushrooms
1 teaspoon curry powder
1 teaspoon flour
2 cups light cream
***Pasta:***

1 pound fresh spinach fettucine
1/4 cup butter
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice

Directions:

In a skillet bring wine, butter and seasonings to a boil, add salmon, cover and poach for 3 minutes. Turn salmon, cover and cook another 2 minutes. Remove salmon to a plate, cover with foil and reserve. Stir onions and mushrooms into the poaching liquid and cook over medium-high heat for 5-6 minutes. Sprinkle curry powder and flour over mushroom mixture and cook stirring for 1 minute.

Slowly stir in cream, gently bring to a low boil and let thicken for 2-3 minutes.

Cover and reserve. When pasta is ready put the reserved salmon and any juices back into the curry sauce to reheat.

To prepare pasta: In a large pot of boiling salted water, cook the pasta for 2-3 minutes. Heat the butter in a small skillet over high heat until butter turns nut brown, remove from heat and add dill and lemon juice. Drain pasta, toss with dill butter. Serve on heated plates with salmon and sauce spooned on top.