SALMON FETTUCCINE

8 oz. uncooked fettuccine
1 1/2 T. butter or margarine
1 1/2 T. all-purpose flour
2 C. half-and-half
1 C. freshly grated Parmesan cheese
1 1/2 tsp. dry sherry
1/4 tsp. salt
1/4 tsp. white pepper
1 clove garlic, minced
2 T. butter or margarine, melted
1/2 lb. 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. Serve immediately. Makes 4 servings.