|Smoked Salmon Fettucine with Olives|
Shirataki noodles are made from the Japanese konjac yam and they're a miracle indeed. When 8 ounces of regular gluten free pasta clocks in at over 800 calories vs the same amount of shirataki tofu noodles being 20 calories I think you can understand my joy.
With summer upon us shirataki noodles are my best friend. I think you’ll rejoice in this recipe too especially when it’s time to slip on those summer clothes. Of course the noodles aren’t as good as other gluten free pastas because the texture is a bit more rubbery but it’s a small difference considering the huge advantages in calorie savings.
The trick for me is to keep the sauce flavorful like I’ve done here with the briny olives and smoked salmon. I also like to toss in some butter at the end to coat the pasta and give the whole dish a nicer mouth feel.
This meal comes together so effortlessly that it's become a real favorite of mine when unexpected people drop by.
Living in the city means constant surprise guests so I'm sure I’ll be making this one a lot. Although I'd probably use regular gluten free pasta for them since it's a far cheaper to feed a crowd that way.
Smoked Salmon Fettucine with Olives
Prep time: 5 minutes
Cook Time: 5 minutes
- 1-2 tbsp olive oil
- 2 cloved garlic halved
- pinch of red pepper flakes
- 10 pitted olives (you need a briny variety like Kalamata)
- 1 (8oz bag) Shirataki Fettucine (rinsed and drained)
- 3 oz smoked salmon
- salt and pepper to taste
- 1 tablespoon butter
- parsley and dill to taste
- In a medium pan over a medium heat, add the olive oil, garlic, red pepper flakes and olives and saute for 2-3 minutes.
- Add the shirataki and some salt and pepper and saute for a minute or two then add the smoked salmon, butter and herbs and stir to combine then serve.