Green Tagliatelle With Salmon Sauce
|Pasta dough||1 (Made With 2 Cups All-Purpose Flour)|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Prosciutto||1⁄4 Pound, diced|
|Salmon fillet||1⁄2 Pound, cut in small pieces|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Ground pepper||To Taste|
Prepare noodles, from Basic Spinach Pasta Dough.
Prepare Plain Tomato Sauce.
Melt butter in a large skillet.
When butter foams, add prosciutto and salmon.
Stir over medium heat 2 to 3 minutes.
If salmon sticks together, break it apart with a fork.
Stir in tomato sauce and cream.
Season with salt and pepper.
Simmer uncovered 8 to 10 minutes.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Bring water back to a boil and cook noodles uncovered until tender but firm to the bite.
Drain noodles and place in skillet with sauce.
Toss noodles and sauce over medium heat until sauce coats noodles, 20 to 30 seconds.