Enjoy this delicious Italian dish, filled with zesty flavours that will make your mouth water.


  • 1pkt San Remo Traditional Egg Fettuccine (500g)

  • 150g fresh salmon (skin off), sliced thinly

  • 50g butter

  • 150g cream

  • 2 lemon, zested & juiced

  • ½ bunch of flat leaf parsley, chopped

  • 30ml whisky

  • Salt and pepper


  • 1.

    Cook pasta as per packet directions. In a large pan, heat butter on medium heat until it starts to melt. Add lemon zest and cook for a couple minutes, stirring occasionally. Pour whisky into pan and cook for a further 2 mins.

  • 2.

    Reduce heat and add cream to the pan. Bring sauce to a simmer and add salmon. Turn off the heat and place a lid on top of the pan.

  • 3.

    Strain pasta and add to the pan. Stir in parsley and add some lemon juice to taste.

  • 4.

    Serve with extra cracked pepper.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 270kj
  • Fat Total 11g
  • Saturated Fat 5g
  • Protein 9g
  • Carbohydrate 31g
  • Sugar 1g
  • Sodium 204mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 2
Time: 20 mins

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