0
0 ITEM(S) - £0.00 GO

Menu

    • Fresh Pasta with Smoked Salmon

    Mark Sharron
    Easy
    30 minutes
    2
    Smoked salmon pasta sounds very nice and extravagant, but it’s the easiest and fastest type of pasta we’ve ever created. This dish is a cinch to make, but it tastes like you spent a lot more time in the kitchen.
    1 rating
    layout 0 comment

    Ingredients

    • 4oz smoked salmon, cut into bite-sized pieces
    • 8oz spaghetti
    • 1/4 cup pine nuts
    • 2 tablespoons extra virgin olive oil
    • 1/3 cup chopped shallots
    • 2 cloves garlic, minced
    • 1/3 cup dry white wine
    • 1/4 cup cream
    • 1 tablespoon lemon juice
    • Salt and pepper to taste
    • 2 tablespoons lemon zest
    • 2 tablespoons chopped fresh parsley

    Method

    • Step-by-Step Method: Fresh Pasta with Smoked Salmon
    • Bring a large pot of salted water to a boil.
    • Toast the pine nuts in a dry skillet over medium heat until golden and fragrant; set aside.
    • Chop the shallots finely and mince the garlic cloves.
    • Zest and juice the lemon; reserve zest and measure out 1 tablespoon juice.
    • Heat extra virgin olive oil in a large skillet over medium heat.
    • Add chopped shallots to the skillet and sauté until softened, about 2 minutes.
    • Add minced garlic and cook for 30 seconds until fragrant.
    • Pour in the dry white wine, simmer to reduce by half, about 2–3 minutes.
    • Stir in the cream and lemon juice, cooking for 1–2 minutes to gently combine.
    • Season the sauce with salt and pepper to taste.
    • Simultaneously, cook the spaghetti in the boiling water until al dente per package instructions.
    • Drain the spaghetti, reserving a splash of cooking water.
    • Immediately toss hot spaghetti into the skillet with the sauce.
    • Add smoked salmon pieces to the skillet; gently fold to combine, allowing the salmon to warm without overcooking.
    • Sprinkle in toasted pine nuts, fresh lemon zest, and chopped parsley; toss lightly.
    • If the sauce needs loosening, add some reserved pasta water.
    • Adjust the seasoning with additional salt, pepper, or lemon juice if desired.
    • Plate the pasta in shallow warm bowls, spiraling with tongs for height and visual appeal.
    • Garnish with extra lemon zest, parsley, and a few pine nuts for crunch.
    • Serve immediately to preserve the texture and temperature balance.
    • Optional: Pair with a chilled glass of the dry white wine used in cooking for a harmonious dining experience.