Salmon Fettuccine

Ingredients:
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

Procedure:
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. Serve immediately. Makes 4 servings.