Smoked Salmon Pasta

By Tracy

2 Person

40 Minutes

0 Calories

Smoked salmon with pasta in a sauce of shallots, garlic, white wine, lemon, and cream, with toasted pine nuts and parsley.The essentials are smoked fish, lemon, garlic, and pasta with some olive oil, wine, and or cream binding them together.There’s also room for maneuvering; add more or less wine or cream to taste; leave out the pine nuts if you can’t be bothered; add some asparagus or cream cheese if you want; use smoked trout or sturgeon instead of the salmon.

Ingredients

Fresh ground black pepper
4 oz. Smoked salmon, cut into bite sized pieces
2 tbsp. Chopped fresh parsley
2 tbsp. Lemon zest
1 tbsp. Lemon juice
1/4 cup Cream
1/3 cup Dry white wine
2 cloves Garlic, minced
1/3 cup Chopped shallots
2 tbsp. Olive oil
1/4 cup Pine nuts
Salt
8 oz. Spaghetti

Method

01

Heat to boiling a large pot with at least 4 quarts of salted water in it.
02

While the water is heating, brown the pine nuts. Put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside.
03

Once the water is boiling, add the pasta to the pot. Cook uncovered on high heat at a rolling boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm).
04

Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve.
05

While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium heat. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 Tbsp of lemon zest. Increase the heat and let boil down by half.
06

If you want a slightly creamy sauce, add the cream and let boil a minute more.The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it off the heat.
07

Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly ground black pepper.

Related Tags

Smoked Salmon Pasta

3.6

( By Tracy )

01 Information

Grade easy
Serving 2 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

Fresh ground black pepper

4 oz. Smoked salmon, cut into bite sized pieces

2 tbsp. Chopped fresh parsley

2 tbsp. Lemon zest

1 tbsp. Lemon juice

1/4 cup Cream

1/3 cup Dry white wine

2 cloves Garlic, minced

1/3 cup Chopped shallots

2 tbsp. Olive oil

1/4 cup Pine nuts

Salt

8 oz. Spaghetti

03 Method

Step 1

Heat to boiling a large pot with at least 4 quarts of salted water in it.

Step 2

While the water is heating, brown the pine nuts. Put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside.

Step 3

Once the water is boiling, add the pasta to the pot. Cook uncovered on high heat at a rolling boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm).

Step 4

Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve.

Step 5

While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium heat. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 Tbsp of lemon zest. Increase the heat and let boil down by half.

Step 6

If you want a slightly creamy sauce, add the cream and let boil a minute more.The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it off the heat.

Step 7

Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly ground black pepper.

04 Author