Melt butter. Whisk in flour. Gradually add milk and sour cream. Season with salt and pepper. Stir until thick. Add scotch, salmon and parsley.
Cook pasta and drain well. Add smoked salmon mixture to pasta and blend well.
Serve fettuccine in large bowl or in individual shallow bowls. Sprinkle with paprika and parmesan cheese.
• 1/2 lb. Smoked Salmon
• 2 Tbsp Butter
• 2 Tbsp Flour
• 1 cup Milk
• 1 Tbsp chopped Parsley
• 12 medium pit-less black olives, thinly sliced
• 2 Tbsp Sour Cream
• 3 Tbsp Scotch or Bourbon
• 3/4 to 1 lb. Pasta