Smoked salmon with pasta in a sauce of shallots, garlic, white wine, lemon and cream, with roasted pine nuts and parsley.
What I love about this recipe, aside from the ingredients (smoked salmon, pine nuts, yummy!), is that it’s so quick to pull together and not particularly heavy like so many cream sauce pastas can be.
There’s also room to maneuver; add more or less wine or cream to taste; omit the pine nuts if you can’t be bothered; add some asparagus or cream cheese if you like; Use smoked trout or sturgeon instead of salmon.
Pasta with smoked salmon
ingredients
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8th ounces Spaghetti or something else pasta
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Salt
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1/4 Cup pine nuts
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2 tablespoon Extra virgin olive oil
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1/3 Cup chopped shallots or onions
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2 cloves garlic, chopped
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1/3 Cup dry White wine (can replace pasta cooking water with 1 tbsp lemon juice)
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1/4 Cup cream
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1 tablespoon lemon juice
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2 tablespoon Lemon peeldivided
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2 tablespoon chopped fresh parsley or dill
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4 ounces Smoked salmon, cut into bite-sized pieces
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Freshly ground black pepper
method
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Boil pasta water:
Heat a large pot with at least 4 liters of salted water to a boil. (2 tablespoons of salt in 4 liters of water.)
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Roast pine nuts:
While the water is heating, toast the pine nuts. Place the pine nuts in a single layer in a large skillet. Heat over medium-high heat, stirring occasionally, until fragrant and lightly browned. Remove the pine nuts from the pan and set aside.
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Start cooking the pasta:
Once the water is boiling, add the noodles to the pot. Cook uncovered over high heat. Set the timer for 8-10 minutes or whatever says al dente (cooked but still slightly firm) on your pasta package.
Once the noodles are done and before you drain the noodles, scoop out and reserve a cup of the pasta cooking liquid.
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Prepare sauce:
While the pasta is cooking, prepare the sauce. In a large pan, heat olive oil over medium-high heat. Add shallots and garlic, cook 2 minutes, then add white wine, lemon juice and 1 tablespoon lemon zest. Increase the heat and let it reduce by half.
If you want a slightly creamy sauce, add the heavy cream and let it cook for another minute.
The sauce should be ready around the same time as the pasta. If you finish this before you finish the pasta, remove it from the heat.
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Add pasta, some pasta cooking liquid, smoked salmon, roasted pine nuts, parsley, zest to the sauce:
Drain the pasta and add to the pan with the sauce. Add some of the pasta cooking liquid to the noodles if they are a bit dry. Add the smoked salmon, toasted pine nuts, parsley and the remaining lemon zest. Season with freshly ground black pepper.
| nutritional information (per serving) | |
|---|---|
| 427 | calories |
| 26g | Fat |
| 31g | carbohydrates |
| 14g | protein |
