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Pasta Dishes

Farfalle Lamberti

(Serves 2)


2 oz. of shallots
6 oz. of fresh cut tomatoes (plum or cherry)
6 oz. of white mushrooms
4 oz. of brandy
1 quart of heavy cream
4 tbsp. of olive oil
6 oz. of chopped salmon
6 oz. of chopped orange roughy
6 oz. of Chilean sea bass
Salt & pepper to taste
8 oz. of dry bow-tie pasta


Sauté the shallots, tomatoes and mushrooms until golden brown. Add salmon, orange roughy, Chilean sea bass and let the fish get brown. Add the brandy and sauté all of the ingredients for two minutes on low setting. At the end, add a little salt and pepper (black or red) and the heavy cream. Let the sauce reduce. When ready, add that to the bow-tie pasta.

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