Title: Pasta Con Salmone E Fontina
Categories: Pasta Fish Italian Salmon
Yield: 2 Servings
| 8 | oz | Pasta, homemade or store- |
| | | Bought |
| 1/2 | c | Heavy cream |
| 4 | oz | Cooked salmon, cubed or in |
| | | Rather large pieces |
| | | Pepper to taste |
| 4 | oz | Fontina cheese, diced |
Set a large pot of cold water to boil. When it reaches a full boil, toss
in a pinch of salt, and when the water returns to a boil, start cooking the
pasta. In the meantime, in a saucepan heat the cream, salmon, and pepper
for a few minutes. When the pasta is al dente, drain well and return to its
pot. Immediately toss on the cubes of Fontina and pour on the cream sauce.
Heat thoroughly for a few moments, tossing so that the Fontina melts into
creamy strands. Serve immediately.