Smoked Salmon Fettuccine Recipe

Cook the fettuccine noodles according to package directions until al dente. Drain them well, then immediately transfer them to a cold water bath to stop the cooking and prevent sticking.

Keep a separate pan of hot water ready; you'll use it to quickly reheat the noodles just before serving.

Pour in the 16 ounces of heavy cream and bring it to a light boil. Reduce the heat to medium-low and let it simmer rapidly, stirring occasionally, until the sauce has reduced by half and is noticeably thick and creamy, enough to coat the back of a spoon.

Stir in the 12 small asparagus tips and the handful of pine nuts. Add the 1 cup of chunked-up smoked salmon (aim for bite-sized pieces) and gently stir to combine. Finally, add the reheated and well-drained fettuccine noodles, tossing everything together until the noodles are coated in the sauce.