The WOW Factor

Here is my second recipe using the best refrigerated bi-colored pasta on the market, Rana Fettuccine. As I have previously stated, it begins with the hand-rolled like texture of this delicious Italian original and ends with the firm bite I prefer in a pasta. I truly admire the work involved in bringing a product like this to the masses and kudos to Master Pasta Chef Giovanni Rana for this superior product, of which my freezer will never be without.

Creamy Lemon Fettuccine with Wild Salmon
Keeping it simple yet having a dish scream out taste is easier than one may imagine. Especially when you have a superior product. I have been blessed with Rana's Pasta and now I would like to bless each of you with a great summertime dish that is refreshing, simple and fantastic in that "WOW factor". Lemon touches all taste buds here, but still leaves room for the spinach flavor to come through from the fettuccine.

6 ounces ricotta cheese
Juice from 1 lemon
1/2 teaspoon fennel seeds
1/2 teaspoon cayenne pepper
Salt and black pepper to taste
1 tablespoon lemon-flavored olive oil*
8 ounces wild salmon fillets, skinless and cut into bite sizes
1(8.8-ounce)package of Rana Fettuccine(Paglia E Fieno)
Julienned bamboo shoots, optional

In a small bowl, whip ricotta cheese with lemon juice, fennel seeds and cayenne pepper until very creamy. Taste for salt and pepper and set aside. Over medium-high heat, add the flavored olive oil to a large skillet. When hot, gently place the salmon fillets and cook 1-2 minutes per side, or until gently cooked but still pink and translucent inside. Remove from oil: set aside.
Meanwhile, cook fettuccine according to package instructions and strain. Wipe skillet clean(you do not have to wash or remove any fond that may be sticking to the bottom of pan) and add ricotta cheese mixture. Bring to a simmer over medium heat while frequently stirring. Add the pasta and blend to coat evenly. Remove from heat and divide among two serving dishes. Top evenly with cooked salmon and garnish with some julienned bamboo shoots.


*Simply make your own by cutting thin strands of lemon peel from one lemon and adding them to a cup of extra virgin olive oil. Bring to scalding over low heat and allow to steep for 10 minutes. Remove from heat, strain and use within 10-12 days refrigerated.