Fettuccine with Smoked Salmon, Pancetta, and Asparagus

BY CHEF JOHN ASH 

This pasta is easy to prepare, featuring smoked salmon and additional flavors from shallots, pancetta, dill, and capers. Serve with a glass of Russian River Ranches Chardonnay.

INGREDIENTS

8 oz dried egg fettuccine

2 oz melted butter

2 tbsp minced shallots

1/4 c pancetta, small dice

1 c heavy cream

1/4 c chardonnay

1/2 lb asparagus, trimmed, tips only

2 tbsp chopped fresh dill

1 tbsp capers

6 oz smoked salmon, cut into 1/2-inch-wide ribbons

1 oz Parmaigano cheese, grated

Salt and pepper to taste

INSTRUCTIONS

1. Cook pasta in a large pot of boiling salted water according to package instructions. Drain. In a sauté pan, heat butter, then add shallots, sauté until soft. Add pancetta and brown, add heavy cream and reduce by half, add Sonoma-Cutrer Chardonnay, asparagus, dill and capers. Add cooked pasta to pan and gently toss in salmon and season with salt and pepper. Sprinkle with cheese and serve.