• 6 oz. fettucine
• 1 cup of broccoli florets
• 1 TBSP butter
• 3 cloves garlic
• ¾ cup heavy whipping cream
• ¼ dry white wine (Chardonnay)
• 2 TBSP lemon juice (freshly squeezed)
• 1 Lb. of fully cooked fish (I mixed .5 Lb. salmon with .5 Lb. Pollock)
• 1 cup shredded cheeses (Grana, Pecorino, dash Romano and Parmesan)
• 1 TBSP dried basil
• 2 tsp capers
• 2 tsp grated lemon zest
• Olive oil
Oil the fish and salt and pepper. Cook 12 minutes in 425° oven. Remove and cut into bit size pieces.
Boil water for pasta in salt water and cook the pasta in the boil for 7 minutes. Add the broccoli florets to the water and cook another 5 minutes. Drain all and add a dash olive oil to the pasta and toss it a little to keep it moist.
In a cast iron skillet melt the butter and sauté 2 cloves of minced garlic on low. (Just to add garlic flavor to the butter.) Add the cream and cook on medium cooking the cream down to a thick cream then add the wine. With a cooking spatula keep moving the cream so it won’t clump or stick. Cook down while continuing to move the creany sauce in the skillet to evaporate the fluid and to get everything thick. Add the lemon juice and zest, cheese, dried basil, capers and S&P. Mix and get thick. The idea is to cook out almost half of the fluid. If it gets to thick add more wine or water retained from the pasta boil.
Add the pasta and broccoli into an oven proof Pyrex or Corning pot with a cover. The reason is so the pasta will be easier to clean after putting this dish in the oven. Then add the fish and then the cream mixture from the skillet. With tongs mix and toss together. In the 425° oven cover and cook another 10 minutes until the pasta gets hot enough to serve. Serve.
As of 2/29/20