Chef Joe Paglia of Arturo Joe’s in Narragansett, RI, serves this creamy fettuccine with a grilled filet of salmon. You could also toss in chunks of salmon or serve the pasta without seafood for a vegetarian option.
Fettuccine with Balsamic Sun-Dried Tomato Cream Sauce and Grilled Salmon
3 pounds Barilla Fettuccine
3 quarts heavy cream
12 ounces butter
6 ounces balsamic vinegar
1 1/2 tablespoons chopped garlic
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons dried tarragon
2 1/4 cups sliced sun-dried tomatoes
3/4 cup sliced scallions
salt and pepper
24 4-ounce portions skinless salmon
balsamic demi glace