Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large heavy skillet, bring the cream to the boil. cook, stirring constantly with a wire whisk (so the cream doesn't boil over) until the cream is very thick, about 8 minutes. cook the fettuccini in the boiling, salted water until done, but still firm to the bite. drain well. while the pasta is cooking, stir the salmon and cheese into the cream. cook over high heat for 2 to 3 minutes. add the drained fettuccini to the skillet. toss gently. serve with a grinding of fresh pepper over the top.

Target recipe: combine the cream and the salmon in the slow cooker. cover and cook on low until very hot , 1-2 hours. meanwhile, cook the fettuccine in boiling water until tender to the bite. take care not to over cook. toss with olive oil if the pasta is to stand for over 5 minutes. add the fettuccine to the hot sauce and toss to coat evenly. garnish with a few grinds of black pepper and serve immediately.