Salmon And Asparagus Fettuccine With Orange

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   1. Roll the pasta dough, if using, to less than 1/16 inch thick by hand or

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   with a pasta machine. Cut into 1/4-inch-wide strips and put on a

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   baking sheet dusted with flour.

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   2. In a large frying pan, heat the oil and butter over moderate heat. Season

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   the fish with 1/4 teaspoon of the salt and a pinch of pepper. Cook 3

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   minutes per side. Remove the salmon and take the pan off the heat.

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   Add the scallions and stir, scraping the pan to dislodge any brown bits,

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   until the scallions wilt. Stir in the juice, zest, the remaining 1 teaspoon

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   salt and 1/4 teaspoon pepper. Break the fish into chunks and add to

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    the pan.

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    3. In a large pot of boiling salted water, cook the fresh fettuccine 1 minute, add the asparagus and cook until just done, about 3 minutes longer. If

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    using dry fettuccine cook about 9 minutes before adding the asparagus.

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    Drain. Toss gently with the salmon mixture.

* Per serving · 4 servings · Values may vary.