Wednesday, March 2, 2016

Spinach Fettucine with Salmon, Fennel and Asparagus



Cook with Jamie is one of my favourite cookbooks.  I have owned it for years, and I used to cook out of it regularly.  The other day, I was fed up with making the same lunch over and over and was looking for something different.  I flicked through Cook with Jamie, because Jools' Favourite Sunday Pasta is also one of my favourites.   However, this time, my eyes lighted on Jamie's Crab Linguine.  I thought that would make for a perfect lunch!  You can find the recipe, slightly modified, online here

I ended up taking the idea of Jamie's crab linguine and making something a little different.  I already had spinach fettucine in the pantry, so I used that instead of linguine.  Crab meat, even the tinned variety, was outrageously expensive, so I used canned pink salmon instead.  I kept the lovely fennel and asparagus and Jamie's dressing of lemon juice and olive oil.  The end result is strongly inspired by Jamie's recipe, just with a couple of ingredients swapped out to save some dollars.

This pasta was beautifully light but still tasty.  I was very happy with my version of "crab linguine". 

2 comments:

  1. Dear Gaye, what a wonderful recipe this is - love all the ingredients and all the colors - it must have tasted so good! And what a great idea to swap the crab meat for salmon!

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  2. That's great that even with the modifications it was delicious. Crab meat can be very expensive so we don't tend to eat it that often and save it for special occasions!

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