Title: Green and Gold Fettuccine
Categories: Fish Pasta Entree Salmon
Yield: 6 Servings

13	oz	Canned salmon; or tuna,
		Drained
2	tb	Olive oil
1/4	c	Fresh parsley; minced
1/2	ts	Dried basil
1/2	ts	Oregano
4	oz	Fettucine; cooked,
		Drained
4	oz	Spinach fettuccine; cooked
		Drained
2	ts	Lemon juice
		Coarsely ground black pepper
		To taste
		Carrot; blanched, thinly
		Sli
		Parmesan cheese; grated

Break salmon or tuna into large chunks; remove skin, if desired. Heat olive oil in large skillet. Saute garlic until golden. Add parsley, oregano, basil and black pepper; saute 30 seconds. Pour half of herb sauce over fettucine; toss. Arrange on large heated platter and keep warm. Add salmon and/or tuna with lemon juice to remaining sauce. Heat, stirring gently, just until seafood is hot. Spoon over fettucine. Garnish with either carrot or broccoli, if desired. Serve with grated Parmesan cheese. Note: Instead of 1/2 teaspoon dried herbs use 2 teaspoons fresh.

Recipe by: The National Fisheries Institute

previous

next