Sunday, June 24, 2012

Lemon Pepper Fettucine al Salmone

Saturday 16 June
I guess we last did this particular pairing as long ago as July 2007.

It really needs to be a Saturday to give us enough time to make fresh pasta, especially when Holt adds lemon zest and white pepper.  And this time instead of the normal extra virgin olive oil, he gave it a shot of Barbara's homemade rosemary oil, which made it slightly musky and herbaceous.
Once the fettucine is rolled, cut, and cooked, all it needs is our normal butter and cream sauce, a shot of lemon vodka, and a shower of slivered lox to be pasta heaven.

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