My son turned 14 last Friday the 13th and instead of celebrating just on his special day, he sort of celebrated all week. My kids have gotten it into their heads that one does not celebrate a birthday on one day but throughout the week—might be because I have the same philosophy. The celebrating includes eating all of your favorite dinners. On Monday night we had Fettuccine with Smoked Salmon, one of his top 5. I’ve had this recipe for a long, long time and don’t remember where it came from but it made it into the “Perry Family Cookbook,” a compilation of recipes that my siblings and I put together for my parents’ 50th anniversary. It’s simple enough for a quick weeknight dinner and Bayview often has a sale on smoked salmon on Fridays.
Fettuccine with Smoked Salmon
1 cup kippered smoked salmon
3 tablespoons extra virgin olive oil
1 garlic clove, minced
½ pound fresh snap peas, trimmed
1 cup half and half
1 pound fresh fettuccine
½ cup freshly grated Asiago cheese, plus more for serving
Freshly ground pepper
Heat the olive oil in a large skillet. Add the garlic and sauté until just beginning to turn golden. Add the peas and sauté for 30 seconds. Add the cream and bring to a boil.
In the meantime, cook pasta in a large pot of boiling salted water. Drain. Toss the fettuccine with the snap pea mixture, add the smoked salmon and half the cheese. Sprinkle the rest of cheese over the top.
Sprinkle additional cheese over individual serving. Serves 4