Smoked Salmon & Spinach Pasta

Seafood Recipes: Smoked Salmon & Spinach Pasta Recipe

The creamy Alfredo sauce with tangy capers and sun-dried tomatoes, and the smoked salmon complement each other well. Spinach adds great colour.  For a delightful addition, try  a glass or two of  King Valley 2009 Pinot Grigio. with its complex flavours of apple and pear, and a dry finish. Or maybe you might like to choose another of our many declicious white wines.

See our suggested wine matches.

You need:
375g dry fettuccine pasta
1/4 cup (85g) butter
1 cup (250ml) milk
1 tablespoon plain flour
1 cup freshly grated Parmesan cheese
250g smoked salmon, chopped
½ bunch chopped fresh spinach
2 tablespoons capers
1/4 cup chopped sun-dried tomatoes
1/2 cup chopped fresh oregano

You do this:

1. Bring a large pot of lightly salted water to a boil. Add fettuccine, and cook till al dente - about 11 minutes - then drain.
2. Meanwhile, melt the butter in a medium saucepan over medium heat and blend with milk. Mix in the flour to thicken. Gradually stir in the Parmesan cheese until melted.
3. Crumble salmon into the butter mixture. Stir in the spinach, capers, sun-dried tomatoes, and oregano. Cook and stir about 3 minutes, until heated through.
4. Serve over the cooked pasta.

Our Favourite Wine Match:

 We picked King Valley 2009 Pinot Grigio. Nice fresh fruit flavours and a crisp dry finish... a great alternative to Chardonnay. The perfect partner to both pasta and fish dishes, like our Salmon & Spinach Pasta. Or perhaps try another Dry White Wine.

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