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Ingredients

• 8 ounce smoked salmon, pcs
• 4 ounce cream cheese
• 8 x 4 inch pasta, squares
• 1 Tbsp. butter
• 1/4 c. chopped red onion
• 2 x lemon, juiced, and, zested
• 2 Tbsp. coarse grain mustard
• 1 Tbsp. Dijon mustard
• 1 c. cream
•     coarse sea salt, to taste
•     freshly grnd black peppercorns
• 1/2 c. dill, fronds
• 2 ounce salmon caviar
•     The Fettucini with Spinach Parmesan Sauce, Prosciutto and Sage
• 16 ounce dry fettucine pasta
• 2 Tbsp. extra virgin extra virgin olive oil
• 1 c. small diced prosciutto
• 1/2 c. chopped onion
• 2 lrg clv garlic, chopped
• 10 ounce (1 package) spinach, leaves, cleaned
• 1/2 c. cream
• 1/2 c. grated parmesan cheese
• 1 Tbsp. thinly sliced sage, leaves
• 1 x block parmesan cheese, for shaving
•     The Penne with Mussels, Red Pesto and Basil
• 16 ounce penne
• 2 lb mussel
• 1/2 c. cabernet sauvignon
• 1 c. dry tomato
• 1 c. basil, leaves
• 1/2 c. pine nuts
• 1 clv garlic
• 1/2 c. grated parmesan cheese
• 1/2 c. extra virgin extra virgin olive oil
•     coarse sea salt, to taste
•     freshly grnd black peppercorns, to taste

Description

Puree The Smoked Salmon And Cream Cheese Together Till Smooth In A Food Processor. Taste And Season. Divide The Mix Proportionately Between The Eight Pasta Squares. Place A Large…

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