0
0 ITEM(S) - £0.00 GO

Menu

    • Fresh Pasta with Smoked Salmon

    Mark Sharron
    Easy
    30 minutes
    2
    Amount Per Serving: Calories 402; Fat 5.2g; Carbs 69.6g; Cholesterol 41.4mg; Sugars 2.1g; Fibre 7.2g; Protein 23g; Sodium 8.51g
    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

    • Heat a large pot of water over high heat for the pasta. Cook the pasta according to its package directions.

    • Place pine nuts in a dry skillet over medium heat and cook until they are fragrant and smell nutty. Set aside.

    • Preheat a large heavy skillet over high heat. Add olive oil to the pan and heat until the oil begins to shimmer.

    • Add shallots and garlic. Add salmon and cook for one minute to begin to caramelize the salmon. Cook over medium heat for 5 minutes.

    • Turn heat to low and add wine and cream. Cook until slightly reduced. Add lemon juice.

    • You may add the reserved pasta water if the sauce becomes too thick. Season with salt and pepper. Cover and simmer for 10 minutes.

    • Toss the sauce and pasta together.

    • Turn off the heat and add dried pine nuts, lemon juice, and fresh parsley to the mixture.

    • Serving Suggestions: Serve immediately as a main dish with a tasty warm salad. Garnish with more dill to serve.

    X