Notes: Fresh salmon caviar (ikura), available at Japanese grocery stores, has the most delicate flavor, but you can also use canned salmon caviar. Wasabi paste is also in Japanese markets and many supermarkets.
2 cups fat-skimmed chicken broth
1/2 pound dried spinach fettuccine
1/4 cup fresh salmon caviar
1 tablespoon cornstarch
3/4 cup plain nonfat yogurt
3 tablespoons wasabi paste
3/4 pound sliced smoked salmon, cut into 1/2-inch strips
How to Make It
In a 5- to 6-quart pan over high heat, bring broth, 2 cups water, and fettuccine to a boil; cook, stirring often, until pasta is tender to bite, about 7 minutes.
Meanwhile, rinse caviar in cold water and drain well in a fine strainer.
Blend cornstarch with 3 tablespoons water until smooth.
Stir cornstarch mixture, yogurt, and wasabi with pasta, then stir until boiling again. Add salmon and stir gently just until hot, 1 to 2 minutes.
Serve pasta in bowls and garnish with salmon caviar.
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