Fresh spinach fettucine side dish
Brought home some lobster oil from Montreal, and thought of just tossing the pasta with the oil and perhaps some tarragon. Anyone have an idea what else I could throw in? I opted against garlic, so as not to overpower the lobster oil flavor, which is subtle.
It'll accompany maple-glazed baked salmon, and I'm also making a tossed baby romaine with toasted pumpkin seeds & and a nut vinaigrette...
I guess what I am saying is that the pasta might just need one snappy ingredient without adding much more food. Does that make sense?