Salmon Fettuccine With Wasabi Sauce
|Skimmed chicken broth||2 Cup (32 tbs)|
|Spinach fettuccine||1⁄2 Pound (Dry)|
|Salmon caviar||1⁄4 Cup (4 tbs) (Fresh One)|
|Plain non-fat yogurt||3⁄4 Cup (12 tbs)|
|Wasabi paste||3 Tablespoon|
|Sliced smoked salmon||3⁄4 Pound, cut into 1/2-inch strips|
1. In a 5- to 6-quart pan over high heat, bring broth, 2 cups water, and fettuccine to a boil; cook, stirring often, until pasta is tender to bite, about 7 minutes.
2. Spoon orzo and scallops onto plates. Drizzle scallops equally with honey mixture. Season with pepper to taste.