8 ounces uncooked fettuccine
1 1/2 tablespoons butter or margarine
1 1/2 tablespoons all-purpose flour
2 cups half-and-half
1 cup freshly-grated Parmesan cheese
1 1/2 teaspoons dry sherry
1/4 teaspoon salt
1/4 teaspoon white pepper
1 clove garlic, minced
2 tablespoons butter or margarine, melted
1/2 pound salmon fillet, cut into 2-inch pieces
Cook fettuccine according to package directions; drain and set aside.
Melt 1 1/2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add half-and-half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in cheese, sherry, salt and pepper. Keep warm.
Sauté garlic in 2 tablespoons butter in a large skillet. Add salmon; cook until fish begins to flake.
Add sauce and fettuccine, tossing gently. Cook over low heat just until thoroughly heated.
Makes 4 servings.