Fettuccine with Salmon and Spring Courgette

Fettuccine with Salmon and Spring Courgette


byEileen Dunne And her husband Stefano Crescenzi owners of Dunne & Crescenzi Italian Restaurant

of Dublin  

Eileen Dunne and her Italian husband Stefano Crescenzi own the Dunne & Crescenzi Italian Restaurant on Dublin's Frederick Street. This is a place Read More
Prep Time

10 Minutes

Cooking Time

20 Minutes


1-2 People


  • 400g fresh fettuccine or dried pasta from Gragnano
  • 250g fresh salmon fillet, cut into chunks, or smoked Irish Salmon, sliced
  • 125ml fresh cream
  • 100ml milk
  • 2 shallots, finely sliced
  • 1 courgette, diced
  • 4 tablespoons of extra virgin olive oil
  • ½ glass of dry white wine
  • ¼ teaspoon of lemon zest
  • Knob of butter (optional)


Cook the fettuccine or Gragnano pasta al dente according to the instructions on the packet and drain. Meanwhile sauté one shallot in a little of the oil and add the courgette, stir and add a couple of tablespoons of boiling water (from the pot where the pasta is cooking), cover and cook for 5 minutes.

In another wide saucepan, sauté the other shallot slowly in the rest of the oil over low heat. Add salmon and stir, add the wine and increase the heat momentarily to cook off the alcohol, and then return to a low heat.

Add the cream and milk and simmer for 5 minutes. Stir in the shallow and courgette mixture, the lemon zest and the butter if required. Add the pasta to the pan, mix lightly and serve immediately.

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