1. Cook fettuccine according to directions then drain. Toss with a little oil and set aside.
  2. Heat butter in a fry pan on a medium heat add onion and sauté until sweet and golden.
  3. Turn up the heat, add wine and reduce until about 1 tablespoon is left.
  4. Add cream and reduce the sauce until it bubbles and thickens. This takes about 2 minutes.
  5. Season with a pinch of salt and pepper. Toss the sauce through the fettuccine with fresh chopped herbs and salmon just before serving.
  6. Garnish with more fresh herbs and serve.

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